Sweetcorn Jalapeno Scones with Goat's Cheese
User Reviews
5
Sweetcorn Jalapeno Scones with Goat's Cheese
Description
The scones use self-raising flour mixed with baking powder and mustard powder, combined with cold butter rubbed in to create a crumbly base. Corn kernels, jalapeno peppers, and crumbled goat cheese are folded in to add moisture and flavor. After a brief knead, the dough is shaped into rounds and baked at 200°C until golden. The milk brushed on top aids browning.
The flavor profile includes sweetness from corn, gentle heat from jalapeno peppers, and richness from the goat cheese. The texture is tender yet has a slight crumb typical of scones, with pockets of juicy corn kernels throughout.
These scones are best enjoyed fresh, either as a snack or alongside a meal like soup or salad. Their robust flavor and texture make them a distinctive alternative to plain scones or bread.
Notes advise consuming them the same day or within two days if stored airtight at room temperature, preserving freshness and texture.
Ingredients
- 2 corn on the cob
- 325 g self-raising flour (or plain/all purpose with 2 teaspoon baking powder)
- 1 teaspoon baking powder
- 1 teaspoon mustard powder
- ½ teaspoon salt sea salt
- 50 g goat butter cut into cubes, cold, or dairy free butter
- 175 ml milk I used a2 Milk™), plus extra for brushing, semi-skimmed
- 100 g goat cheese crumbled
- 2 tablespoon jalapeño peppers drained, patted dry and chopped, pickled, jarred
Instructions
- 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.
Notes
- Store scones in an airtight container at room temperature and consume within two days for best texture and flavor.
- Use fresh or pickled jalapeños drained well to control the spice level and moisture content in the dough.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 158 kcal
% Daily Value*
| Calories | 158kcal | 8% |
| Carbohydrates | 20g | 7% |
| Protein | 5g | 10% |
| Fat | 5g | 8% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 13mg | 4% |
| Sodium | 206mg | 9% |
| Potassium | 94mg | 2% |
| Vitamin A | 245IU | 5% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 52mg | 5% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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