Cheddar & sweetcorn scones

Cheddar & sweetcorn scones

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(30 ratings)

Prep: 15 mins Cook: 12 mins Plus cooling


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


    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



    A spice that's central to Hungarian cuisine, paprika is made by drying a particular type of…

  • few thyme sprigs, leaves picked


    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



    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

  • 175ml semi-skimmed milk, plus extra for brushing



    One of the most widely used ingredients, milk is often referred to as a 'complete' food…

  • juice ½ lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…


  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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10th Nov, 2012
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
10th Jul, 2012
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 :-)
22nd Jun, 2012
Made for a party, went do a treat, easy to make look great and taste even better
13th May, 2012
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.
10th Mar, 2012
Very easy and go well with soup. The kids helped too. Am planning to try with goats cheese next time
16th Jan, 2012
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.
12th Jan, 2012
Absolutely fabulous everyone thought so, this is definitely a keeper.
20th Dec, 2011
Forgot to rate them!
16th Dec, 2011
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.
11th Dec, 2011
These were SOOOOOOOOOOOOO tasty!! I'll definately be making more! ^_^


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