Cheddar & sweetcorn scones

Cheddar & sweetcorn scones

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(30 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

    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.

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Comments, questions and tips

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jose81
22nd Sep, 2018
5.05
Made these gluten free with doves farm self raising flour. It needed a bit more milk at the kneading stage but other than that - they came out great! Lovely with cheese and chutney on top. A bit dry so definitely need some moisture on top (but that's likely the gf flour). Will freeze and hope they taste as good later.
1cspaven
2nd Sep, 2018
5.05
Just made these for the first time. I also added spring onions and onion salt. Scoffed one straight from the oven which burnt my lips a bit but was worth it. Going to have them with the creamy tomato soup which is just as delicious.
Alison Stirling's picture
Alison Stirling
10th Jan, 2018
5.05
I have made these a few times now and just love them. I cut some in half and put them in the freezer, and they're great for lunches. Just take them out in the morning, butter them (and my partner puts ham inside) and by morning tea or lunchtime they're defrosted and as good as when they're fresh.
Jane C
2nd 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
20th Mar, 2014
Nice but far too salty! Will make again with 1/2 tsp of salt x
pooleyru
11th 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
8th Apr, 2013
Easy and delicious, a big hit with all my family, must make double next time as they went very quickly!
jeanzie
11th Jan, 2013
turned out great! I used chives instead of thyme.
vickihendry
14th Nov, 2012
5.05
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
13th Nov, 2012
5.05
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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