5 from 24 votes
Sweetcorn Jalapeno Scones with Goat's Cheese
These Sweetcorn Jalapeno Scones combine fresh corn kernels, spicy jalapenos, and creamy goat cheese in a tender, crumbly dough. The scones offer a moist texture with bursts of savory flavor, balanced by a mild tang from the goat cheese. They are baked until golden and brushed with milk for a subtle shine, suitable as a snack or accompaniment to meals.
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
Servings:
12
Calories:
158 kcal
Course:
Bread
Cuisine:
British
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 12 Serving
Amount Per Serving
Calories 158
% 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.