Cheddar & sweetcorn scones

Cheddar & sweetcorn scones

By Jane Hornby
  • 1
  • 2
  • 3
  • 4
  • 5
(25 ratings)
By
Magazine subscription – 5 issues for £5

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
Save to My Good Food
Please sign in or register to save recipes.
Print

Ingredients

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

    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

    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

    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

    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

    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.

  • Tip

    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.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (35)

Jane C's picture
Jane C2nd Apr, 2016

It was the first time that I had made cheese scones. They were relatively easy to make and I was so pleased with the results. Delicious! I floured the baking tray and loosened the scones after about 6 minutes. They did take about 17 minutes in my oven.

donna_wowee's picture
donna_wowee20th Mar, 2014

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

pooleyru's picture
pooleyru11th May, 2013

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
princessannie8th Apr, 2013

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

jeanzie's picture
jeanzie11th Jan, 2013

turned out great! I used chives instead of thyme.

vickihendry's picture
vickihendry14th Nov, 2012
5

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
Frantic Flapjack13th Nov, 2012
5

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
imelda10th Nov, 2012
4

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
supaluc10th Jul, 2012
5

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
rubyfitz22nd Jun, 2012
5

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

rayrooz's picture
rayrooz13th May, 2012
4

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
louisepanks10th Mar, 2012
5

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

jadekelly's picture
jadekelly16th Jan, 2012
5

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
margaret_pearson12th Jan, 2012
5

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

caerphillycheese's picture
caerphillycheese20th Dec, 2011
5

Forgot to rate them!

caerphillycheese's picture
caerphillycheese16th Dec, 2011
5

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
staceyyyy11th Dec, 2011

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

dalvinder's picture
dalvinder2nd Dec, 2011
4

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

millyw08's picture
millyw0824th Oct, 2011

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
toxic_twerp9th Oct, 2011
5

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

Pages

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…