Cheesy Corny Sunshine Scones Recipe

Tools

Scales; Measuring jug; Measuring spoons; Chopping board; Chef’s knife; Grater; Large baking tray; Baking parchment; Mug Metal spoon; Large mixing bowl; Wooden spoon; Metal spoon; Large mixing bowl; Wooden spoon; Ruler; 5cm (2in) pastry cutter; Pastry brush; Oven gloves; Wire rack; Knife.

Ingredients

• 50g (1 ¾ oz) fine cornmeal, plus extra for dusting

• 175ml (6fl oz) semi-skimmed milk, plus extra for brushing

• 1 tbsp lemon juice

• 300g (10oz) self-raising flour, plus extra for sprinkling

• 1 tsp bicarbonate of soda

• Few sprigs of thyme, leaves picked, roughly chopped

• Few pinches of paprika

• Pinch of salt 50g

• (1 ¾ oz) cold unsalted butter, cubed

• 150g (5 ½ oz) frozen sweetcorn

• 125g (4 ½ oz) mature Cheddar, grated

• 30g (1oz) Parmesan, finely grated

Method

1. Preheat the oven to 200°C (180°C fan/400°F/ Gas 6). Line a large baking tray with baking parchment and sprinkle over a little cornmeal.

2. Make a well in the centre of the mix and pour in the lemony milk. Stir with a wooden spoon to make a slightly sticky dough, mixing as little as possible.

3. Pour the milk into a mug and stir in the lemon juice, then leave for 5 minutes. The acid in the lemon juice will make the milk sour and a bit lumpy, which doesn’t sound great but makes the best scones!

4. In a large bowl mix the flour, cornmeal, bicarbonate of soda, thyme, paprika, and salt together. Then rub the butter into it using your fingertips until the mix looks like fine breadcrumbs.

5. Stir in the sweetcorn and most of both of the cheeses, leaving a small handful of cheese to scatter on the tops of the scones.

6. Lightly flour the kitchen surface, tip the dough out, and knead it just a couple of times to bring everything together.

7. Gently pat the dough into a 20 x 10 x 2.5cm (8 x 4 x 1in) rectangle. Dip the cutter in flour to stop it from sticking and press out 10 scones, as close together as possible. Then, pop them onto the lined baking tray.

8. Scrunch the leftover dough together. Pat the dough into another smaller rectangle around 2.5cm (1in) high, and press out another five scones. Brush each scone with a little milk then scatter with the remaining cheese and a pinch of paprika.

9. Bake for 12–15 minutes or until the scones are risen, golden, and sound hollow when tapped on the bottom.

10. Cool for 5 minutes on a wire rack then break open and slather with butter – a perfect mouthful of golden sunshiney goodness!

Serve with butter

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Our thanks to her publisher DK and to the illustrator Alice Bowsher for their kind cooperation.