Cheese and corn mini-scones recipe

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  • Vegetarian




10 min


10 min

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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(126 ratings)
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