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
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
