Cheese and corn mini-scones recipe

These make a great snack if you're feeling peckish and they're also delicious with soup

Ingredients

• 175g (6oz) whole-wheat flour
• 15ml (1 tbsp) baking powder
• 50g (2oz) butter, chilled
• 50g (2oz) grated mature cheese
• 45ml (3 tbsp) sweet corn, canned, in natural non-sweetened or salt juice
• 150ml (1/4pt) semi-skimmed milk
• Egg and milk to glaze

Method

1. Mix the flour and the baking powder together in a large bowl
2. Add the butter and rub into the flour, until resembles fine crumbs
3. Add the cheese and sweetcorn and mix again
4. Add the milk and combine together to form a soft dough
5. Turn onto a floured surface and roll out until about 3cm (just over 1in) thick - cut out using either a mini cutter or a glass with a diameter of about 4cm (1 3/4 in) - this made about 28 mini-scones
6. Place on a greased baking tray, glaze with egg and milk and cook in a preheated oven 230°C / 450°F / Gas 8 for about 10 mins until well risen and golden brown
7. Serve buttered