Corn and Cheese Scones

A hot cup of tea and a plate of Scones - doesn't it sound so delightfully English. 

Growing up on a staple diet of Enid Blyton's, I always wondered as a child how the food mentioned in these books would taste and look like. Whenever I read these books the mere mention of Scones served with butter, treacle jam, sticky toffees, pumpkin pies, jam tarts, sausage rolls (the list is endless) were enough to make my mouth water and make me want to dive right there into the pages, to have a taste of each one of them. As a grown up too, the fascination still remains and to get over them I plan to try them all.

Surfing the net, I came across this very interesting recipe of cheese and corn scones and as I had some sweet corn lying in the fridge, so scones it was going to be. 

I think I found the recipe on BBC Good Food guide, but I wasn't very happy with the results. The scones were much denser than I had expected though the taste was great. Maybe I went wrong somewhere - will surely be trying to make these again and this time I will try the sweet ones. Still posting the recipe - maybe you fare better than me.

Ingredients

2 corn cobs

350 gms self raising flour

1 tsp baking powder

2 tsp English mustard powder

50 gms, unsalted butter, cut into cubes

150 gms processed cheese, grated

3/4 cup milk

juice of 1/2 lemon

1/2 tsp dried Thyme leaves

salt to taste

Method

Heat oven to 200C.

 Boil the corn cobs and grate the kernels.

Mix the flour, baking powder, mustard, salt and  thyme leaves in a large bowl, then rub in the butter until the mix looks like fine crumbs. Tip in most of the cheese and all of the corn.

Mix the milk with the lemon juice, then stir into the bowl to make a slightly sticky dough. Don't over-work the dough.

Tip the dough onto the floured work surface, knead 2-3 times to smooth a little, then divide into 10 balls. 

Shape each roughly with your hands and put onto a floured baking sheet. 

Bake for about12 mins or until the scones are risen, golden and sound hollow when tapped on the bottom.

Cool on a rack.

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