Cheddar, salad onion & corn scones

Preheat the oven to 200°C, gas mark 6 and line a baking tray with parchment. Fill a small saucepan with boiling water and cook the sweetcorn kernels for 5 minutes, then submerge in cold water to cool.

Place the flour and paprika in a large bowl, add the butter and rub it into the flour using your fingertips until it resembles fine breadcrumbs. Stir in the cheese, salad onions and drained sweetcorn, then make a well in the middle.

Pour the milk into the centre of the well, stirring gently with a round-bladed knife to gradually combine and form a soft, rough dough. You may or may not need to add a little more milk to mop up any remaining flour. Tip out the dough onto a lightly floured surface and knead very briefly until smooth. (Overhandling the dough will make your scones tough and flat, so knead as little as possible.)

Gently roll the dough out into a circle about 3cm deep. Use a sharp knife or dough scraper to cut the dough in half, then slice each half into 4 triangles. Arrange the scones on the prepared baking tray, then brush the tops with a little milk and bake for 18-20 minutes, or until risen and golden. Serve warm, split in half, with a generous spread of butter.