Photo: Dragne Marius
Cheddar & sweetcorn scones
10 ingredients
15 min + 12 min
Makes 10
openrecipes
Savoury scones make a great meal with a bowl of soup, or a tasty addition to afternoon tea
Estimated Nutrition (whole recipe, rough)
844
Calories
29g
Protein
31g
Fat
113g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Cheddar Cheese | 1 oz (28g) | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Sweetcorn | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 large sweetcorn cobs (or 250g sweetcorn kernels from a can, drained weight)
- 350g self-raising flour
- 1 tsp baking powder
- 2 tsp English mustard powder
- ¼ tsp ground cayenne or paprika , plus extra for sprinkling
- few thyme sprigs, leaves picked
- 50g cold unsalted butter , cut into cubes
- 175g cheddar , grated
- 175ml semi-skimmed milk , plus extra for brushing
- juice ½ lemon
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcgoodfood ·
Recipe sourced from
openrecipes