125ml milk, plus 1½ tbsp for brushing (approx. 100-125ml)
For the chive butter
3 tbsp finely chopped chives
150g Anchor Salted Butter, softened
Method
Preheat the oven to 220°C, gas mark 7. Mix the flour and smoked paprika in a mixing bowl. Rub in the butter. Stir in 100g of the cheese, the grated courgette, chopped salad onion and sweetcorn.
In a jug, beat the yoghurt with 100ml milk and add to the flour mixture. Stir to combine, adding a little more milk if needed.
Tip the sticky dough onto a floured surface. Pat out to 2.5cm thick and stamp out scones using a 6cm fluted cutter. Re-pat the dough to stamp out the rest of the scones. Put the scones on 2 large nonstick baking
trays. Brush the tops with milk, sprinkle with the remaining cheese and
a little smoked paprika. Bake for 14-15 minutes until golden and risen.
Meanwhile, beat the chives and butter together, then leave to chill in the fridge. Put the cooked scones on a wire rack to cool a little. Eat warm, halved and spread with the chive butter.
