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Cheddar & sweetcorn scones

Cheddar & sweetcorn scones

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(25 ratings)

Prep: 15 mins Cook: 12 mins Plus cooling

Easy

Makes 10
Savoury scones make a great meal with a bowl of soup, or a tasty addition to afternoon tea

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition per serving

  • kcalories261
  • fat12g
  • saturates7g
  • carbs32g
  • sugars2g
  • fibre1g
  • protein9g
  • salt0.9g
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Ingredients

  • 2 large sweetcorn cobs (or 250g sweetcorn kernels from a can, drained weight)

    Sweetcorn

    sw-eet corn

    Also known as corn on the cob, sweetcorn is composed of rows of tightly packed golden yellow…

  • 350g self-raising flour
  • 1 tsp baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 2 tsp English mustard powder
  • ¼ tsp ground cayenne or paprika, plus extra for sprinkling

    Paprika

    pa-preek-ah

    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • few thyme sprigs, leaves picked

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 50g cold unsalted butter, cut into cubes
  • 175g cheddar, grated
  • 175ml semi-skimmed milk, plus extra for brushing

    Milk

    mill-k

    One of the most widely used ingredients, milk is often referred to as a complete food. While cow…

  • juice ½ lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

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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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Comments (34)

donna_wowee's picture

Nice but far too salty! Will make again with 1/2 tsp of salt x

pooleyru's picture

These are amazing-l added some finely chopped spring onions dried chilli flakes in place of the paprika and they are super delicious topped with cream cheese and thinley sliced crumbly ham!! And froze well too! A keeper of a recipe!

princessannie's picture

Easy and delicious, a big hit with all my family, must make double next time as they went very quickly!

jeanzie's picture

turned out great! I used chives instead of thyme.

vickihendry's picture
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These are amazing, I didn't add all the milk, so not sticky. I'm going to try them again soon and try some spring onion.

Frantic Flapjack's picture
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Really impressed with these. Very light in texture and tasted divine. They have a great depth of flavour, probably because of the cayenne, so don't leave that out. I served with the Creamy tomato soup from this site.

imelda's picture
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I've a talent for making brick-like scones so these were a last ditch attempt at success and while mine do not look as good as the pictures here they taste AMAZING! and their texture is good - light, definitely not brick-like. I made them in a food processor and followed the recipe to the letter. Yum.

supaluc's picture
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OH MY GOODNESS ME...DELICIOUS!
These were amazing, as someone who never really eats bread i scoffed 2 of these down whilst still scorching from the oven...smothered in yummy butter.

They're quite fiery little numbers...this might be because i had to use a dollop of English mustard rather than powdered. I also used dried Thyme.

The only thing i would say is that mine needed a touch more salt but i think i was stingey with it in the first place, they also needed more like 20 minutes in the oven :-)

rubyfitz's picture
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Made for a party, went do a treat, easy to make look great and taste even better

rayrooz's picture
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Just made these and they are absolutely delicious. I am very into healthy cooking so modified the recipe slightly. I used a half-fat mature cheddar, skimmed milk and I Can't Believe It's Not Butter Light to significantly lower the saturated fat content. I also substituted 2 tablespoons of English mustard for the mustard powder that I added the same time as the milk and lemon. This was only because I made these last minute and didn't have any in the house!

I did need to cook for slightly longer than 12 minutes - more like 16 - but they worked perfectly and seem to freeze really well. So even if you are dieting these can still be enjoyed with a low fat soup and because they are so full of flavour you really don't need to spread them with any butter or margarine.

louisepanks's picture
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Very easy and go well with soup. The kids helped too. Am planning to try with goats cheese next time

jadekelly's picture
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I've made these three times now and they are absolutely delicious, they're quickly becoming a staple in my house, my flatmate has started asking me when I'll next be making them as she loves them! I've been making them without the mustard because I keep forgetting to buy some so I can't wait to try them with it.

margaret_pearson's picture
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Absolutely fabulous everyone thought so, this is definitely a keeper.

caerphillycheese's picture
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Forgot to rate them!

caerphillycheese's picture
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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.

staceyyyy's picture

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

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

millyw08's picture

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

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

lilpickle2008's picture
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Lovely light scones. I made these with my 3 year old and they were really easy and fun to make.

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