Method
Serves 10
Preheat oven to 200°C. Place flour and cubed butter in a bowl.
Use your fingertips to rub the butter into the flour until the
mixture resembles fine breadcrumbs.
Stir in smoked paprika, cheese and parsley and make a well in the
centre. Pour buttermilk into the well and using two blunt knifes,
mix to just combine.
Briefly knead mixture very lightly to bring together into a soft
dough. On a work surface dusted with flour, roll out dough to 3cm
thick.
Cut into squares or cut out rounds with a pastry cutter and place
on a greased oven tray. Lightly brush tops of scones with milk.
Bake for 15 minutes or until puffed and golden brown.
Serve with cheese and Julie Le Clerc-Sabato chutney, such as
Moroccan Chutney or Beetroot Relish.