["Cheddar & Sweetcorn Scones | Recipes

Ingredients
Method

Ingredients

- 250 g Green Giant Sweetcorn
- 350 g Self raising flour
- 1 tsp Baking powder
- 2 tsp English mustard powder
- 1 pinch Paprika
- 50 g cold Unsalted butter
- 175 g Cheddar cheese (grated)
- 175 mls Semi-skimmed milk
- 0.5 juice of Lemon
- 2 springs Fresh thyme

Method

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.

Comments & Ratings

More Green Giant recipes

	250 g	Green Giant Sweetcorn
	350 g	Self Raising Flour
	1 tsp	Baking Powder
	2 tsp	English Mustard Powder
	1 pinch	Paprika
	50 g cold	Unsalted Butter
	175 g	Cheddar Cheese (grated)
	175 mls	Semi-skimmed Milk
	0.5 juice of	Lemon
	2 springs	Fresh Thyme

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Cheddar & Sweetcorn Scones

Ingredients

Method

1

2

3

Comments & Ratings