Cheese and sweetcorn scones

I’ve wanted to cook these ever since they appeared in the magazine a couple of years ago (good food). They often suggest cheese scones to eat with soup which I think is a lovely idea. We just had these with tinned tomato but they were absolutely lovely. Have a few away and they were all enjoyed. The recipe says it makes 10 but I did about 22 little ones for snacking. If you make 10 it gives about 260 calories in each on the website here

250g sweetcorn (half a morrisons value can approx)
350g sr flour
1 tsp baking powder
2 tsp English mustard powder (missed out as I don’t have any… Tried to buy it this week but it’s about £2.50 for a big tub so left it for now)
1/4 tsp paprika or cayenne
Chives (recipe said thyme, but I used dried chives and it was nice)
50g butter
175g grated cheese
175ml milk (hence why I was making them, I had milk to use up!)
Lemon juice
1 tsp salt

Sour the milk with a sprinkle of lemon juice and set aside
Mix flour, salt, chives, baking powder and mustard powder
Rub the butter into this mixture
Add the cheese and sweetcorn
Mix together with the milk, until combined but not over mixed
Put handfuls onto a lined baking tray
Bake for 10-12 mins until they sound hollow when tapped

Delicious cold but even better straight from the oven!

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