These chunky and puffy scones are equally good warm or chilled, and that makes them perfect for breakfast or an ideal addition for the lunchbox. They also went straight into my “top 5” for picnic baskets. The only thing you need is a portion of your favorite cream cheese, some fresh vegetables and a beautiful spot of nature, and a memorable, tasty picnic is guaranteed!
This recipe participates in Project Lunch Box Challenge, check it for more picnic and lunch box ideas.
The recipe is based on one I recently saw in Good Food magazine (BBC Good Food /October 2010).
Makes 12 buns
Preparation & baking time: 60 – 70 minutes
250g sweetcorn kernels from a can, drained
150g kashkaval ( or cheddar ) cheese, grated
350g self-rising flour
1 tsp baking powder
½ tsp paprika
Juice of ½ lemon
3 tsp fresh thyme leaves
1 tsp salt
Mix together the sifted flour, baking powder, paprika, salt, 2 tsp fresh thyme leaves in a large bowl, and rub in the butter, until the mix resembles small breadcrumbs. You may do as I did – grate the cold butter into the mix and just stir it in using wooden spoon.
Tip in most of the cheese and all of the corn. Mix the milk with the lemon juice, then stir into the bowl to make a slightly sticky dough. Cover the bowl with clink foil and put it in the fridge for about 30 minutes.
Preheat the oven on 220C/ 428F/gas 7.
When the dough is cold and firm enough put it on a lightly floured surface and work it for just 30 seconds. Divide the dough in 12 pieces and try to form balls (well, some oval form would be ok). Arrange your creations on a baking sheet, covered with parchment paper, leaving 2-3 cm gap in between.
Brush the balls with some milk, sprinkle with the remaining grated cheese and thyme leaves. Bake in the low-middle of the preheated oven for about 20-25 minutes, until the buns almost double in volume and the top is golden brown. Cool on a rack.