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Peter Gordon's Spring Onion, Parmesan & Smoked Paprika Scones

  • Yoghurt
  • Baking
  • Recipes
  • Butter
Anchor Feijoa Crumble Muffins
30 min
Peter Gordon's Savoury Scones

I love scones in their various shapes and flavours, and in this savoury version I’ve added smoked paprika to give it a Spanish twist. The smokiness contrasts well with the buttery flaky scone base and the parmesan, and the generous amount of spring onions brings it all together. You could use buttermilk in the recipe but this trick of souring the milk with yoghurt and lemon juice works very well. Make sure not to overwork the dough as you make it – the less handling the lighter the scone.

  1. Preheat oven to 230°C Fan Bake, place the shelf in the middle, and line a baking tray with parchment.
  2. In a bowl mix the milk, yoghurt and lemon juice together making sure no lumps then remove 3 Tbsp for glazing.
  3. Place butter in a food processor – it’s important it goes in first.
  4. Add the flour, baking powder, smoked paprika, salt and sugar.
  5. Pulse blitz until it resembles bread crumbs, then tip into a large bowl and mix in the parmesan and spring onions.
  6. Make a well in the centre and pour in the milk mixture.
  7. Using a knife, gently mix together to form a dough, making sure everything is combined.
  8. Tip the dough onto a lightly floured bench, dust with a little flour, then roll out 3½ cm thick.
  9. Cut out using a 7 - 9cm round cookie cutter – or cut into squares – it’s up to you.
  10. Gently press any leftover dough together – do not knead it as it toughens the dough – and roll again.
  11. You’ll get 9 - 10 scones depending on the size of your cutter.
  12. Transfer onto the baking tray as you cut them, leaving a 2 cm gap between them.
  13. Brush with the reserved milk mixture and bake for 22 – 24 minutes until golden on top.
  14. Remove from the oven and cool on the tray 5 minutes before transferring to a cooling rack .
  15. Serve while still warm smothered with butter.