A cheese scone for your rucksack '“Â Lawrence Murphy
Cheese and sweetcorn scones Â
There's nothing I like more than poring over an ordinanceÂ survey map, looking at the contours and lines showing bridleways and footpaths to plan a walk.
With the map spread out on the kitchen table I'm also thinking about what goodies can be stashed in the rucksack to eat along the way.
Sweetcorn isÂ now available and I had a chunk ofÂ Lord Of The HundredsÂ cheese, so set about makingÂ savoury scones to take to Harting Down.
ItÂ is a lovely spot to sit down, eat a scone and take in the beautiful countryside. It's amazing how obedient the terriers becomeÂ when they can smell a cheese scone.
1 corn on the cob cooked and niblets removed
190g self raising flour
Pinch baking powder
Three spring onions chopped
TspÂ smoked paprika
90g strong cheese grated
1 egg yolk
Pinch sea salt
1. Mix the flour and baking powder together and rub in the butter.
2. Add 70g of cheese, the sweetcorn, chopped spring onions, sea salt and the paprika and mix.
3. Gently work in the milk and yolk to form a slightly sticky dough.
4. Divide into 6 and shape into scones.Â Place on a baking tray.
5. Brush with a little milk and sprinkle on the remaining cheese.
6. Cook in a preheated oven 200c gas 7 for 10 to 12 minutes until golden and cooked.