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.

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Latest comments and suggestions

Results 21-35

  • Binder photo MaryB

    20 December 2011

    MaryB rated and commented on this recipe

    5 stars

    Forgot to rate them!

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  • Binder photo Margaret_Pearson

    12 January 2012

    Margaret_Pearson rated and commented on this recipe

    5 stars

    Absolutely fabulous everyone thought so, this is definitely a keeper.

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  • Binder photo Jade

    16 January 2012

    Jade rated and commented on this recipe

    5 stars

    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.

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  • Binder photo Louise Panks

    10 March 2012

    Louise Panks rated and commented on this recipe

    5 stars

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

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  • Binder photo Rayrooz

    13 May 2012

    Rayrooz rated and commented on this recipe

    4 stars

    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.

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  • Binder photo rubyfitz

    22 June 2012

    rubyfitz rated and commented on this recipe

    5 stars

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

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  • Binder photo supaluc

    10 July 2012

    supaluc commented on this recipe

    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 :-)

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  • Binder photo supaluc

    10 July 2012

    supaluc rated this recipe

    5 stars

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  • Binder photo Suma

    10 November 2012

    Suma rated and commented on this recipe

    4 stars

    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.

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  • Binder photo Frantic Flapjack

    13 November 2012

    Frantic Flapjack rated and commented on this recipe

    5 stars

    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.

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  • Binder photo vicki

    14 November 2012

    vicki rated and commented on this recipe

    5 stars

    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.

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  • Binder photo jeanzie

    11 January 2013

    jeanzie rated and commented on this recipe

    4 stars

    turned out great! I used chives instead of thyme.

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  • Binder photo Annie

    08 April 2013

    Annie commented on this recipe

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

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  • Binder photo Ruthie59

    11 May 2013

    Ruthie59 commented on this recipe

    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!

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  • Binder photo Shania

    16 May 2013

    Shania rated this recipe

    5 stars

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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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