Cheese, chilli and sweetcorn scones recipe

  • Serves 8-12
  • 15mins to prepare and 20mins to cook
  • 305 calories / serving
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Liven up a classic scone and add golden kernels of sweetcorn, spicy red chillis and cheddar cheese for the very perfect comfort food.

Heat oven to gas 7, 220°C, fan 200°C and grease a large baking sheet. Tip the flour into a large bowl and stir in the mustard powder, baking powder and 1 tsp salt.

Rub in the butter with your finger tips until it is encorporated into the flour then stir in the corn, chilli, spring onion and most of the cheese (leave back a handful to scatter on top of the scones).

Pour in the milk and stir with a round-bladed knife to make a wet dough. Tip onto a floured work surface and lightly shape into a round about 23cm across.

Lift onto the baking tray, scatter with the reserved cheese then cut into 8 triangles, pulling them slightly apart, but keeping them joined at the tip in the centre of the scone.

Bake for 20 minutes until golden and cooked all the way through.

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  • Ingredients

  • 500g self-raising flour
  • 2tsp English mustard powder
  • 1tsp baking powder
  • 85g butter, diced
  • 200g drained canned sweetcorn
  • 1 red chilli, seeded and finely chopped
  • 2 spring onions, thinly sliced
  • 200g mature cheddar, grated
  • 125ml (4fl oz) milk
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  • Energy 1282kj 305kcal 15%
  • Fat 12.8g 18%
  • Saturates 7.4g 37%
  • Sugars 2.5g 3%
  • Salt 1.1g 19%

of the reference intake
Carbohydrate 40.8g Protein 9g Fibre 1.7g


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