These scones are quick and easy, but they’re bursting with flavour from the sweet corn and creamy goat’s cheese, with a kick from the pickled jalapeño peppers.
Recipe commissioned by a2 Milk™
I love how easy scones are to make. They have that fluffy soft interior, all puffy and risen while the outside is crispier and envelopes them in a darker crust.
I also love how endlessly customisable scones are. You can make them sweet, but I love to make them savoury. For these ones, I’ve added fresh corn from the cob for sweet bursts of flavour. The creamy goat’s cheese adds a salty flavour that melts into the flurry scones, while the chopped pickled jalapenos give a little bit of a kick.
The result is a delicious and quick scone that’s perfect as a snack, for mopping up soup, in packed lunches or great alongside chilli at dinner.
I remember making scones a lot when I was in high school. Everyone had to do home economics, and part of that was making food for the school cafeteria (it was in Canada). The best seller at lunchtimes was cheese scones. They were huge, tasty, cheap and I must have made hundreds of them, thousands even.
I can see why they were a cafeteria staple: unlike bread, they didn’t need time to rise, they only took 20 minutes to make so could be whipped up every day, and they’re cheap as chips with just a few store cupboard ingredients. Then, you can add your favourite flavours, from cinnamon and raisins, to cheddar cheese or stewed apples.
I still love whipping up scones. They’re easy to make with the kids, and they’re so quick and filling.
To make these scones, you’ll need:
corn on the cob (canned or frozen also work)
self raising flour (or plain/all purpose flour plus 2 extra tsp of baking powder)
English mustard powder
butter (use goats’ butter or dairy-free if necessary)
pickled jalapeño peppers (found in jars in the Mexican food aisle)
a2 Milk™ can be used just as you’d use it in all recipes, on cereal or in drinks. It tastes the same and works the same as standard cow’s milk but it’s gentle on sensitive tummies and less likely to trigger symptoms associated with milk intolerance. Try it in my milk rolls, Queen of puddings, or Yorkshire parkin.
Find out more about a2 Milk™.
Disclaimer: a2 Milk™ is not suitable for cows’ milk protein allergy. If you have been medically diagnosed with any milk intolerance, seek advice from your doctor before use.
Disclosure: This sweetcorn jalapeno scone recipe was sponsored by a2 Milk™. Thanks for supporting the brands that make it possible for me to write Veggie Desserts – with vegetable cake recipes, healthy vegan and vegetarian food and lifestyle.
Get the sweetcorn jalapeno scones recipe
Sweetcorn Jalapeno Scones with Goat's Cheese
- 2 corn on the cobs
- 325 g self-raising flour (or plain/all purpose with 2 tsp baking powder)
- 1 tsp baking powder
- 1 tsp mustard powder
- ½ tsp sea salt
- 50 g cold goat's butter (or dairy free butter) , cut into cubes
- 175 ml semi-skimmed milk (I used a2 Milk™), plus extra for brushing
- 100 g goat’s cheese , crumbled
- 2 tbsp pickled jarred jalapenos , drained, patted dry and chopped
- Preheat the oven to 200C/400F. Line a baking sheet with baking parchment.
- Carefully cut the kernels from the raw corn on the cob (hold the cob tightly and run a sharp knife down the length). Add the kernels to a pot of boiling water and cook for 3 mins or until just tender, then drain.
- In a large bowl, combine the flour, baking powder, mustard powder and salt.
- Rub in the butter with your fingertips until it forms fine crumbs. Using a knife, mix in the milk until the dough starts to come together.
- Stir in the corn, crumbled goat’s cheese and jalapenos. It will form a fairly sticky dough, but take care not to overwork it.
- Tip the mixture onto a lightly floured surface and knead 3 or 4 times.
- Pat the dough out to 1 inch thickness. Use a 2inch/6cm round cookie cutter with the edge dipped in flour to cut out as many scones as possible. Pat the scraps back to a dough and repeat.
- Place the rounds onto the baking sheet and brush the tops with milk.
- Bake for 15 minutes until risen and golden.