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.
Try

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.

Try 3 issues of Good Food magazine for £3 - subscribe now!

Latest comments and suggestions

Results 1-20

  • Binder photo Ummnunu

    2010-08-26 19:29:31.167155

    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...

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Deborah

    2010-08-27 19:26:31.331689

    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.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo femke

    2010-09-01 18:59:48.762293

    femke commented on this recipe

    Easy & delicious!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo munchkin

    2010-09-14 21:25:26.399806

    munchkin rated and commented on this recipe

    5 stars

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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Lorraine Hawkings

    2010-09-20 21:15:13.954092

    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.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo rachelg125

    2010-09-23 11:37:46.793991

    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.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Si Tee

    2010-09-28 07:45:20.233073

    Si Tee rated and commented on this recipe

    4 stars

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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Jasper1

    2010-09-29 21:51:56.248056

    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!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo annette

    2010-11-09 09:46:17.344985

    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!

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Smellon

    2010-12-07 15:02:30.67383

    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.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo kim

    2011-04-14 14:48:17.392893

    kim rated and commented on this recipe

    5 stars

    very easy to make. An easily adaptable savoury recipe.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo masterfox

    2011-05-10 20:23:13.615841

    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.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Uh-oh

    2011-06-19 16:00:35.051045

    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.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Uh-oh

    2011-06-19 16:01:57.983175

    Uh-oh rated and commented on this recipe

    5 stars

    Forgot to rate it....

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Lisa Hughes

    2011-06-25 15:21:47.646356

    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.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Emsie

    2011-10-09 21:28:10.776486

    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.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo millw08

    2011-10-24 15:05:03.021462

    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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo dalvinder

    2011-12-02 12:23:08.353037

    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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo Staceyyyy!

    2011-12-11 16:39:06.437415

    Staceyyyy! commented on this recipe

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

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

  • Binder photo MaryB

    2011-12-16 22:28:14.241791

    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.

    Flag as inappropriate

    Please let us know your name and the reason you find the above comment inappropriate.

Leave a comment or suggestion

You must sign in or register to leave a comment.

Sign in / Register

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
Print this recipe
Add to your binder

Per serving

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

Advertisement

Your binder

Here are three other great reasons why to sign up:

  • You get an online binder, where you can store all your favourite recipes and create menus.
  • You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.

Follow Good Food

Advertisement

All about Good Food

Magazine

Good Food Magazine

Subscribe to Good Food magazine - enjoy 100+ triple-tested recipes delivered to your door, every month.

Order today, and receive your first 3 issues for just £3

On TV

Foodie TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk.

Good Food Apps

Good Food Apps

For Good Food on the go, download our apps to your phone or portable device.
Find out more here

Buy ingredients

With just one click, the full list of recipe ingredients will be put into a basket at your choice of provider. Choose from:

mySupermarket Compare prices and choose a retailer you wish to buy them from.

Ocado Let Ocado deliver all you need for this recipe, right to your door

Tesco Buy all the ingredients from our recipes through your Tesco online shop.

new

Asda Shop with Asda? You can now buy ingredients for our recipes via your Asda online shop.

In association with the above providers. Terms and conditions apply.

Close