Cheddar & sweetcorn scones

• large sweetcorn↗2

  cobs (or 250g sweetcorn kernels from a can, drained weight)

• self-raising flour↗350g g
• baking powder↗1 tsp tsp
• English mustard↗2 tsp tsp

  powder

• ¼ tsp ground cayenne or paprika tsp

  plus extra for sprinkling

• few thyme

  sprigs, leaves picked

• cold unsalted butter↗50g g

  cut into cubes

• cheddar↗175g g

  grated

• semi-skimmed milk↗175ml ml

  plus extra for brushing

• juice ½ lemon

Step-by-step instructions

1. 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. 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. 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.