A cheese scone for your rucksack – Lawrence Murphy

Sweetcorn and cheese scones.
Sweetcorn and cheese scones.
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Cheese and sweetcorn scones  

There’s nothing I like more than poring over an ordinance 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 is now available and I had a chunk of Lord Of The Hundreds cheese, so set about making savoury scones to take to Harting Down.

It is a lovely spot to sit down, eat a scone and take in the beautiful countryside. It’s amazing how obedient the terriers become when they can smell a cheese scone.

Ingredients

1 corn on the cob cooked and niblets removed

190g self raising flour

Pinch baking powder

Three spring onions chopped

Tsp smoked paprika

40g butter

90g strong cheese grated

80ml milk

1 egg yolk

Pinch sea salt

Method

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. 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.