Cheddar & sweetcorn scones

Cheddar & sweetcorn scones

Savoury scones make a great meal with a bowl of soup, or a tasty addition to afternoon tea

Difficulty and servings

Easy

Makes 10

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 12 mins

Plus cooling
Vegetarian Freezable

Vegetarian

Method

  1. Bring a pan of salted water to the boil. Hold a corn cob at a right angle to the chopping board, then run a sharp knife down the length of the cob, as close to the core as you can get, slicing away the rows of corn. Boil the kernels for 4 mins or until just tender, then drain well.
  2. Heat oven to 220C/200C fan/gas 7. Mix the flour, baking powder, mustard, cayenne, 1 tsp salt and 1 tsp thyme leaves in a large bowl, then rub in the butter until the mix looks like fine crumbs. Tip in most of the cheese and all of the corn. Mix the milk with the lemon juice, then stir into the bowl to make a slightly sticky dough. Don't over-work the dough.
  3. Tip the dough onto the floured work surface, knead 2-3 times to smooth a little, then divide into 10 balls. Shape each roughly with your hands and put onto a floured baking sheet. Brush each with a little milk, then scatter with a little cheese, cayenne and a few thyme leaves. Bake for 10-12 mins or until the scones are risen, golden and sound hollow when tapped on the bottom. Cool on a rack.
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Ways to serve

Savoury scones make a great meal with a bowl of soup, or a tasty addition to afternoon tea. Brilliant for lunchboxes, too. Spread with butter to enjoy them at their simplest, or maybe top with Marmite, ham, or cheese and pickle.

Per serving

261 kcalories, protein 9g, carbohydrate 32g, fat 12 g, saturated fat 7g, fibre 1g, sugar 2g, salt 0.9 g

Recipe from Good Food magazine, September 2010.

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Latest comments and suggestions

Results 1-20

  • Binder photo Ummnunu

    26 August 2010

    Ummnunu rated and commented on this recipe

    4 stars

    Wow, these were rather wonderful! Much better in texture than Jane Hornby's normal scones, in fact, not as heavy. Don't worry too much when the dough seems a bit too sticky - just flour the board and your hands generously. The amount of seasoning was just right and the scones are just cheesy enough, light and moist. Will try without the sweetcorn next as my eldest is not a fan. I expect these to become a staple in our house...

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  • Binder photo Deborah

    27 August 2010

    Deborah rated and commented on this recipe

    5 stars

    Yum - these are delicious! I used some chopped fresh chives in place of the thyme. Very moist and light... Great with cream cheese, sliced tomato, lettuce and basil! Agree with the comment above re. sticky dough.

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  • Binder photo femke

    01 September 2010

    femke commented on this recipe

    Easy & delicious!

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  • Binder photo munchkin

    14 September 2010

    munchkin rated and commented on this recipe

    5 stars

    Delicious. Great in a lunchbox with a few tomatoes. Cooked scones freeze really well.

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  • Binder photo Lorraine Hawkings

    20 September 2010

    Lorraine Hawkings rated and commented on this recipe

    5 stars

    Brilliant scones. I used only one tsp of mustard and a dash of paprika as my 3 yr old doesn't like spicy things. Also I didn't add salt and used half a tbl sp of concentrated lemon juice as didn't have fresh and they still tasted great.

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  • Binder photo rachelg125

    23 September 2010

    rachelg125 commented on this recipe

    Just made these and they're so easy to make and delicious I've eaten 3 whilst still warm with butter! I used sage instead of thyme as I didn't have any, next time I'll put more cayene pepper in though as couldn't really taste it.

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  • Binder photo Si Tee

    28 September 2010

    Si Tee rated and commented on this recipe

    4 stars

    Very tasty - and reminded me of my mum's cheese scones

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  • Binder photo Jasper1

    29 September 2010

    Jasper1 rated and commented on this recipe

    5 stars

    These were LUSH!!! I used dried thyme as I didn't have fresh. Will definitely make again!

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  • Binder photo annette

    09 November 2010

    annette rated and commented on this recipe

    5 stars

    Gorgeous! Took a few extra minutes to cook but definitely well worth the effort. Perfect with chicken soup on a chilly day!

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  • Binder photo Smellon

    07 December 2010

    Smellon rated and commented on this recipe

    5 stars

    delicious! the sweetcorn added a really nce twist to these classics. really light scones and easy to make. didnt have the seasoning but wouldnt say it was missed, although i bet they'd be even better with the seasoning. great recipe will certainly be making again.

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  • Binder photo kim

    14 April 2011

    kim rated and commented on this recipe

    5 stars

    very easy to make. An easily adaptable savoury recipe.

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  • Binder photo masterfox

    10 May 2011

    masterfox rated and commented on this recipe

    5 stars

    Absolutely gorgeous scones and very easy to make. Best eaten warm, can easily be reheated by a few seconds in the microwave.

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  • Binder photo Uh-oh

    19 June 2011

    Uh-oh commented on this recipe

    Really gorgeous. Made them once without the mustard, but didn't taste as nice. So easy to make too.

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  • Binder photo Uh-oh

    19 June 2011

    Uh-oh rated and commented on this recipe

    5 stars

    Forgot to rate it....

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  • Binder photo Lisa Hughes

    25 June 2011

    Lisa Hughes rated and commented on this recipe

    4 stars

    Lovely light scones. I made these with my 3 year old and they were really easy and fun to make.

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  • Binder photo Emsie

    09 October 2011

    Emsie rated and commented on this recipe

    5 stars

    Fantastic savoury scones. I make a double batch and freeze them. Great accompaniment to any soup.

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  • Binder photo millw08

    24 October 2011

    millw08 commented on this recipe

    I just made this and they were perfect, a little sticky, but all in all good, Not too spicy either. Lovely

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  • Binder photo dalvinder

    02 December 2011

    dalvinder rated and commented on this recipe

    4 stars

    Had to cook mine for 20 mins but otherwise they're really nice and would make again

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  • Binder photo Staceyyyy!

    11 December 2011

    Staceyyyy! commented on this recipe

    These were SOOOOOOOOOOOOO tasty!! I'll definately be making more! ^_^

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  • Binder photo MaryB

    16 December 2011

    MaryB commented on this recipe

    I have made these without the sweetcorn and they were delicious-I just mix a batch up if I make soup, and also took some smaller ones to a party where they were very popular. Mustard is essential, I think. Have also added a teaspoon of bouillon powder for extra flavour.

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Difficulty and servings

Easy

Makes 10

Preparation and cooking times

Preparation time

Prep 15 mins

Cook time

Cook 12 mins

Plus cooling
Vegetarian Freezable

Vegetarian

Ingredients

  • 2 large sweetcorn cobs (or 250g sweetcorn kernels from a can, drained weight)
  • 350g self-raising flour
  • 1 tsp baking powder
  • 2 tsp English mustard powder
  • ¼ tsp ground cayenne or paprika , plus extra for sprinkling
  • few thyme sprigs, leaves picked
  • 50g cold unsalted butter , cut into cubes
  • 175g cheddar , grated
  • 175ml semi-skimmed milk , plus extra for brushing
  • juice ½ lemon
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Per serving

261 kcalories, protein 9g, carbohydrate 32g, fat 12 g, saturated fat 7g, fibre 1g, sugar 2g, salt 0.9 g

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