Cheese and Corn Scones


Cheese and Corn Scones

Thanks to the Edmonds Cook Book for the base of this recipe.


  • 3 cups of flour
  • 6 teaspoons of baking powder
  • 1/4 teaspoon of salt
  • 50g of butter
  • 1 1/4 cups of milk
  • 1/3 cup of grated cheese
  • 1/2 cup of frozen corn kernels
  • pinch of cayenne pepper

Sift flour, baking powder and salt into a bowl. Rub butter into flour until it resembles fine breadcrumbs. Add milk, cheese, corn, cayenne pepper and mix quickly to a soft dough with a knife. Lightly knead. Lightly dust an oven tray with flour. Press scone dough out onto this. Cut into 12 even-sized pieces. Leave a 2 cm space between scones. Brush tops with milk, place a small amount of cheese on top. Bake at 220C for 10 minutes or until golden brown. Makes 12.


  • If you’d like your scones to be round and shaped nicely. Use a drinking glass (floured rim) to press down on the dough and cut out the scones.