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Baking recipe · from the recipe book

Cheddar Broccoli Scones with Smoked Paprika

Tender, golden scones studded with sharp cheddar, flecks of broccoli and a gentle smoky warmth from paprika and mustard.

Cheddar Broccoli Scones with Smoked Paprika

Ingredients

  • 3 cups375 gAll-purpose flour
  • 1½ cups shredded170 gCheddar cheesesharp, shredded, plus a little held back for topping
  • 1⅓ cups florets120 gBroccolifinely chopped florets
  • ½ cup110 gUnsalted buttercold, cut into small cubes
  • 1 container (6 oz)170 gPlain Greek yogurt, nonfat
  • ⅓ cup (80 ml)90 gWhole milkcold, plus a little for brushing
  • 1 large50 gEggs
  • 1 tbsp14 gBaking powder
  • ½ tsp2 gBaking soda
  • 1½ tsp6 gGranulated sugar
  • ¾ tsp4 gSalt
  • 1¾ tsp4 gPaprika (sweet or smoked)smoked
  • 2 tsp10 gYellow mustard
  • ½ tsp1 gBlack pepper

Steps

  1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment.
  2. Steam the broccoli in a covered bowl in the microwave with a splash of water for 1 minute, drain, spread on a towel and let cool completely.
  3. Set aside about 30 g of the cheddar for topping; the rest goes into the dough.
  4. In a large bowl, whisk the flour, baking powder, baking soda, sugar, salt, smoked paprika and black pepper.
  5. Cut the cold butter into the flour mixture with a pastry cutter or your fingertips until it looks like coarse crumbs with some pea-sized pieces.
  6. Toss in the larger portion of cheddar and the cooled broccoli until coated.
  7. In another bowl, whisk the Greek yogurt, the egg, the mustard and all but about 1 tablespoon of the milk until smooth.
  8. Pour the yogurt mixture into the flour mixture and stir with a fork just until a shaggy dough forms.
  9. Turn the dough onto a floured counter, pat into a rectangle about 1 inch thick, fold it in half, and pat out again to a 6 by 8 inch rectangle.
  10. Cut into 12 squares and place them on the baking sheet about 2 inches apart.
  11. Brush the tops with the remaining milk and scatter over the reserved cheddar.
  12. Bake 16 to 18 minutes, until risen, deep golden on top and a toothpick in the center comes out clean.
  13. Cool on the sheet for 10 minutes before serving warm.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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