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Cheddar and Sweetcorn Scones

We think that savory scones are equally as delicious as their sweet counterparts, and these are a perfect example. Somewhat akin to an American biscuit, these include fresh thyme and a hint of mustard powder. They are simple to make, bake quickly, and can be served so many ways. Ideal warm with a bowl of tomato soup, alongside a salad, or with some chutney and a cuppa, they are substantial but not heavy. Sweet!

Cheddar and Sweetcorn Scones

9 oz. sweetcorn, defrosted if frozen, drained if canned (2 cups)
12 oz. self-rising flour (2½ cups plus 2 tbs.)
1 tsp. baking powder
2 tsp. dry mustard powder
¼ tsp. cayenne or paprika, plus extra for sprinkling
1 tsp. fresh thyme leaves, plus extra for sprinkling
1 tsp. salt
2 oz. cold butter, diced (4 tbs.)
6 oz. grated cheddar (2 cups, packed)
6 fl. oz. skin milk, plus extra for brushing
juice of ½ small lemon

Heat the oven to 425°F. Mix the flour, baking powder, mustard powder, cayenne, thyme, and salt in a large bowl. Using a pastry blender, your fingers, or two knives, cut in the butter until the mixture is crumbly. Tip in most of the cheddar. Combine the milk and lemon juice, then stir into the bowl, to make a slightly sticky dough. Don’t overwork the dough.

Pat the dough into 10 discs, 3 – 3½ inches in diameter. Brush with a little milk, sprinkle with reserved cheese, thyme, and a dash of cayenne. Bake for 10-12 minutes, or until risen and golden. Cool on a wire rack.

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