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Cheddar & sweetcorn scones

Cheddar & sweetcorn scones

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A star rating of 4.8 out of 5.30 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus cooling
  • Easy
  • Makes 10

Savoury scones make a great meal with a bowl of soup, or a tasty addition to afternoon tea

  • Freezable
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal261
fat12g
saturates7g
carbs32g
sugars2g
fibre1g
protein9g
low insalt0.9g
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Ingredients

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

RECIPE TIPS
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.

Goes well with

Recipe from Good Food magazine, September 2010

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Overall rating

A star rating of 4.8 out of 5.30 ratings
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