Savoury Corn & Cheddar Scones  

Scones are traditionally known for their sweet, crumbly texture, often enjoyed with jam and cream. However, savoury scones offer a delightful alternative that’s perfect for breakfast, brunch, or a hearty snack. These scones are rich in flavour, with a tender crumb and a savory twist that can incorporate a variety of ingredients like cheese, herbs, vegetables, and meats.
The foundation of any good scone is a balance of flour, fat, and liquid. For savoury scones, you’ll typically start with all-purpose flour, baking powder as a raising agent, and salt for seasoning. The fat, that’s often just cold butter, is cut into the flour mixture until it resembles coarse crumbs. This is what gives scones their characteristic flaky texture. Just make sure there’s nothing too wet to make it soggy. So drain and dry your herbs or corn or spinach really well before adding to the mix.

Flavour Enhancements
Cheese: Sharp cheeses like cheddar, Parmesan, or Gruyère add a rich, tangy flavour that pairs well with many herbs and vegetables.
Herbs: Fresh herbs such as chives, rosemary, thyme, or parsley can add a burst of freshness and complexity to the scones.
Veggies: Ingredients like sun-dried tomatoes, corn, spinach, or corn can be mixed in for added texture and flavour.
Meats: Cooked or deli meats like salami or sausage pieces can transform scones into a more substantial meal.

Cheddar and Corn Scones

Makes 8 large scones or 20 small rounds

2 cups all-purpose flour 

1 tablespoon baking powder

1/2 tsp salt

170 gm unsalted cold butter chopped

2 eggs, lightly beaten

1/4 cup buttermilk (laban)

113gm 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.