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

  • kcal261
  • 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

    Cheddar

    Ched-ah

    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

  • 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…

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 (35)

lilpickle2008's picture
4

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

feyelfz's picture
5

Forgot to rate it....

feyelfz's picture
5

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

masterfox_86's picture
5

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

kimmy0ne's picture
5

very easy to make. An easily adaptable savoury recipe.

homebaked's picture
5

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.

annettej's picture
5

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

lilyandpops's picture
5

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

strusler's picture
4

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

rachelg125's picture

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.

lorryhawk's picture
5

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.

janetnick's picture
5

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

f_klomp's picture

Easy & delicious!

dlockhart's picture
5

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.

ummnunu's picture
4

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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