Spring onion and Manchego scones recipe

Mix the lemon juice (1/2) and milk (100 ml) together in a small bowl.

Preheat the oven to 220°C/200°C fan/gas mark 7. Add the flour (225 g) to a bowl and rub in the cold butter (50 g) with your fingers, until the mixture resembles fine breadcrumbs. Stir through the spring onions (4) and grated Manchego (200 g), as well as a big pinch of salt. Create a well in the centre of the flour mixture and slowly pour in the lemon and milk mix, quickly mixing it together. It will seem quite wet at first but keep mixing.

Scatter some flour onto your work surface and tip the dough out. Fold the dough together a few times, until it holds its shape. Roll into a circle and flatten slightly and then cut into 6 triangles.

Add to a lined baking tray, and brush with the beaten egg (1). Bake for 12-15 minutes, until golden brown.

Serve warm with plenty of paprika and chilli butter (as needed).