Courgette, corn & Cheddar scones

Name: Courgette, corn & Cheddar scones
Prep time: 45 min
Cook time: 15 min
Total time: 1 h
Yield: 14
Ingredients: 400 g self-raising flour, plus extra for dusting; ½ tsp smoked paprika, plus extra for sprinkling; 100 g cold Anchor Salted Butter, cubed; 150 g mature Cheddar, grated; 150 g courgette, grated; 1 salad onion, trimmed and finely chopped; 100 g canned sweetcorn, drained; 150 g Fage Total Greek Yoghurt 5%; 125 ml milk, plus 1½ tbsp for brushing (approx. 100-125ml)

5 out of 5 stars(2) Rate this recipe

Vegetarian

Makes14
CourseCanape
Prepare45 mins
Cook15 mins
Total time1 hr

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

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

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.

Typical values per item when made using specific products in recipe