Cheddar & sweetcorn scones
By Jane Hornby
Cooking time
Prep: 15 mins Cook: 12 mins Plus coolingSkill level
EasyServings
Makes 10Savoury scones make a great meal with a bowl of soup, or a tasty addition to afternoon tea
Nutrition and extra info
Additional info
- Freezable
- Vegetarian
Nutrition per serving
- kcalories
- 261
- protein
- 9g
- carbs
- 32g
- fat
- 12g
- saturates
- 7g
- fibre
- 1g
- sugar
- 2g
- salt
- 0.9g
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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Method
- 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.
- 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.
- 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.
Recipe from Good Food magazine, September 2010
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Comments, questions and tips
Comments
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.
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 :-)
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.
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.