Cheddar & sweetcorn scones recipe | Good Food
Savoury scones make a great meal with a bowl of soup, or a tasty addition to afternoon tea
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Cooking tools:
- Grater
- Kitchen scale
- Cooling rack
- Pastry brush
- Colander
- Chef's knife
- Cutting board
- Saucepan
- Mixing bowl
- Measuring spoon
- Measuring cup
- Spoon
- Baking sheet
- Oven
- Stove
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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