Cheese and corn mini-scones recipe

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  • Vegetarian
makes: 28
Prep: 10 min
Cooking: 10 min
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  • These make a great snack if you’re feeling peckish and they’re also delicious with soup


    • 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


    • Mix the flour and the baking powder together in a large bowl

    • Add the butter and rub into the flour, until resembles fine crumbs

    • Add the cheese and sweetcorn and mix again

    • Add the milk and combine together to form a soft dough

    • 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

    • 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

    • Serve buttered

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