Cheddar & sweetcorn scones

10-30 minutes 30-60 minutes 400 kcal or less afternoon tea recipe cheddar cheese scones recipes corn glut lunchbox recipes quick savoury scones recipe sweetcorn sweetcorn recipe

N/A

Makes 10

Source

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

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.