Ingredients
- 2½ cups (375g) self-raising flour, plus extra for dusting
- 2 teaspoons Chooki's Original Chicken Salt
- 60g cold butter, chopped into small cubes
- 1 cup grated tasty cheese, plus a handful for the tops
- 1 cup corn kernels (2 cobs, or a drained 310g tin)
- 2 tablespoons chopped chives
- 1 cup milk, plus a splash for brushing
Difficulty: Easy | Prep: 15 min | Cook: 15 min | Total: 30 min | Serves: 8 | Dietary: Vegetarian
👨👩👧👦 Cook With the Kids. Scones get treated like a tea-party thing, which sells them short. A savoury batch is the better move. These are loaded with sweet corn, sharp cheddar and Chooki's Original Chicken Salt, which does the seasoning job a plain pinch of salt never quite manages. Half an hour from bowl to plate, and the kids can do most of it.
- 2½ cups (375g) self-raising flour, plus extra for dusting
- 2 teaspoons Chooki's Original Chicken Salt
- 60g cold butter, chopped into small cubes
- 1 cup grated tasty cheese, plus a handful for the tops
- 1 cup corn kernels (2 cobs, or a drained 310g tin)
- 2 tablespoons chopped chives
- 1 cup milk, plus a splash for brushing
Step 1: Rub
Heat the oven to 220°C (200°C fan) and line a tray with baking paper. Tip the flour and Chooki's Original Chicken Salt into a big bowl, drop in the cold butter, and rub it through with your fingertips until the lot looks like rough breadcrumbs. This is the kid job. Cold butter and quick hands is the whole trick.
Step 2: Mix
Stir through the cheese, corn and chives, then pour in the milk. Cut it together with a butter knife until it just comes into a shaggy dough, then stop. Overworked scone dough bakes into a hockey puck.
Step 3: Cut and Bake
Tip the dough onto a floured bench, press it out to about 3cm thick and cut eight rounds with a cutter or the rim of a glass. Sit them on the tray just touching each other, brush the tops with milk and scatter over the extra cheese. Bake for 15 minutes, until they have risen and the cheese on top has gone deep golden.
Tip: Press the cutter straight down and lift it straight back up, no twisting. A twist seals the edge and the scone rises on a lean.
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