Name: Cheddar & sweetcorn scones
Prep time: 15 min
Cook time: 12 min
Total time: 30 min
Yield: Makes 10
Cuisine: British
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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Cheddar & sweetcorn scones

Cheddar & sweetcorn scones

Jane Hornby

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Makes 10

Easy

Prep: 15 mins

Cook: 12 mins

Plus cooling

A star rating of 4.8 out of 5.31 ratingsRate

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

Freezable

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

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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Nutrition: per serving

kcal261
fat12g
saturates7g
carbs32g
sugars2g
fibre1g
protein9g
salt0.9g

low

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.

Recipe from Good Food magazine, September 2010

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A star rating of 4.8 out of 5.31 ratings

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