Savoury Corn & Cheddar Scones  

Makes 8 large scones or 20 small rounds

2 cups all-purpose flour 

1 tablespoon baking powder

1/2 tsp salt

1 1/2 sticks (12 tablespoons) unsalted butter

2 eggs, lightly beaten

1/4 cup buttermilk (laban)

1/4 lb sharp cheddar, cut into small cubes

1/2 cup fresh chopped herbs ( I love to use spring onions)

corn cut from one ear (or one small can drained)

Preheat the oven to 400 degrees F/ 200C Fan.

Combine 2 cups of flour, baking powder, and salt in the bowl of an electric mixer fitted with a paddle attachment. Add the butter and mix on low speed until the butter is in pea-sized pieces. Mix the eggs and buttermilk and quickly add them to the flour-and-butter mixture. Combine until just blended. Toss together the Cheddar, herbs, corn, and 1/2 tablespoon of flour and add them to the dough. Mix until they are almost incorporated.

Dump the dough onto a well-floured surface and knead it for 1 minute, until the cheddar, corn and herbs are well distributed. Roll the dough 3/4-inch thick. Shape into a disc, cutting first in half, then in quarters, and then in eights. Brush the tops with egg wash. Bake on a baking sheet lined with parchment paper for 20 to 25 minutes, until the outside is crusty and the inside is fully baked. Serve warm or at room temperature.