I love scones in their various shapes and flavours, and in this savoury version I’ve added smoked paprika to give it a Spanish twist. The smokiness contrasts well with the buttery flaky scone base and the parmesan, and the generous amount of spring onions brings it all together. You could use buttermilk in the recipe but this trick of souring the milk with yoghurt and lemon juice works very well. Make sure not to overwork the dough as you make it – the less handling the lighter the scone.