• Makes14
  • CourseCanape
  • Prepare45 mins
  • Cook15 mins
  • Total time1 hr

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  • 400g self-raising flour, plus extra for dusting
  • ½ tsp smoked paprika, plus extra for sprinkling
  • 100g cold Anchor Salted Butter, cubed
  • 150g mature Cheddar, grated
  • 150g courgette, grated
  • 1 salad onion, trimmed and finely chopped
  • 100g canned sweetcorn, drained
  • 150g Fage Total Greek Yoghurt 5%
  • 125ml milk, plus 1½ tbsp for brushing (approx. 100-125ml)

For the chive butter

  • 3 tbsp finely chopped chives
  • 150g Anchor Salted Butter, softened


  1. 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.

  2. 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.

  3. 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.

  4. 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.


Typical values per item when made using specific products in recipe


1,254kJ/ 301kcals



Saturated Fat












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