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UK stockists of the finest Pure Hungarian Paprika

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Cheese Scones with

Paprika

Hungarian scones with sweet paprika b

Ingredients:

Makes about 30

  • 500g/1lb 2oz plain flour

  • 1 tsp paprika

  • 200g/7oz butter

  • 250g/9oz grated cheese

  • 7g sachet of easy-blend yeast

  • 1 tsp sugar

  • 2 egg yolks and 1 white

  • 125ml Greek yogurt

Whizz flour, 1 tsp paprika and butter in a food processor with 1 tsp salt until blended.

Add ¾ of the cheese and whizz again.

Mix the yeast, sugar, egg yolk and Greek yogurt with 125ml/ 4 ½fl oz warm water.

Add to the flour/butter mix and whizz again to a soft dough.

Taste a scrap – it should be on the salty side. Mix in more salt if needed.

Knead the dough for 10 minutes (or two minutes in a mixer with a dough hook) until satiny and elastic.

Leave to rise in a bowl covered with cling film or a plastic bag for about an hour, until doubled in size.

Preheat the oven to 190C/375F/gas 5.

Roll the dough out on a lightly floured surface until about the size of a magazine.

Fold into three, turn 90 degrees and roll again to ¾in/2cm thick.

Stamp out with a lightly floured 4cm/ 1 ½in round cutter.

Lay on a baking sheet. Brush with beaten egg white and sprinkle with the rest of the cheese.

Leave to rise a little.

Bake for 20 min, until golden and risen.

Dust with the rest of the paprika, then serve.

 

These yeasted puffs are doughy while hot, then denser and more scone-like when cool.

Preparation:

RECIPES