Cheddar & sweetcorn scones
Savoury scones make a great meal with a bowl of soup, or a tasty addition to afternoon tea
Spring onion & feta cornbread scones with chipotle butter
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 8
Skip to ingredients
- 300g self-raising flour
- 250g coarse cornmealor polenta
- 160g cold unsalted buttercubed
- 2 spring onionsfinely sliced
- 80g fetacrumbled
- 30g parmesanor vegetarian alternative, finely grated
- ½ tsp chilli flakes
- 220ml-240ml cold milk
- 1 eggbeaten
For the chipotle butter
- 100g unsalted buttersoftened
- 1 tbsp chipotle paste
Nutrition: Per serving
- kcal551
- fat33g
- saturates20g
- carbs52g
- sugars2g
- fibre3g
- protein11g
- salt1.2g
Method
step 1
Heat the oven to 220C/200C fan/gas 8. Mix the flour, cornmeal and ½ tsp salt in a large bowl, add the butter and rub everything together with your fingertips to create a fine, breadcrumb-like mixture. (Alternatively, do this by pulsing everything together in a food processor.) Stir through the spring onions, feta, parmesan and chilli flakes, then add 220ml of the milk and briskly stir with a cutlery knife to distribute – if it feels a little dry, add the remaining milk. Bring together and lightly knead just so the mixture comes together.
step 2
Line a baking sheet with parchment. Form the dough into a 25cm round about 2cm thick and lay on the baking sheet. Starting from the centre, cut the scones out into eight triangles, then pull each one around 1cm away from the next. Brush the tops with the beaten egg. Put in the oven and bake for 20-25 mins until golden brown. Leave to cool for 15 mins.
step 3
Beat together the butter, chipotle paste and a pinch of salt. Cut open the warm scones and spread with the butter. The butter will keep, covered, for three days in the fridge and the scones for two days in an airtight container.
