Cheesy, corny sunshine scones recipe
This delicious treat is perfect to make with the family

These scones are a delicious cheesy treat, and just the thing to make with children, said Allegra McEvedy. As with all scones, keep the mixing to a minimum: that's what gives them their deliciously crumbly texture. Approach these scones with the lightest touch, and they'll repay you by looking like sunshine and tasting out of this world. Serve with butter.
Ingredients:
- 50g fine cornmeal, plus extra for dusting
- 175ml semi-skimmed milk, plus extra for brushing
- 1 tbsp lemon juice
- 300g self-raising flour, plus extra for sprinkling
- 1 tsp bicarbonate of soda
- few sprigs of thyme, leaves picked, roughly chopped
- few pinches of paprika
- pinch of salt
- 50g cold unsalted butter, cubed
- 150g frozen sweetcorn
- 125g mature cheddar, grated
- 30g parmesan, finely grated
Method:
The Week
Escape your echo chamber. Get the facts behind the news, plus analysis from multiple perspectives.

Sign up for The Week's Free Newsletters
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
From our morning news briefing to a weekly Good News Newsletter, get the best of The Week delivered directly to your inbox.
- Preheat the oven to 200°C. Line a large baking tray with baking parchment and sprinkle over a little cornmeal.
- Pour the milk into a mug and stir in the lemon juice, then leave for 5 mins. The acid in the lemon juice will make the milk sour and a bit lumpy, which doesn't sound great but makes the best scones.
- In a large bowl mix the flour, cornmeal, bicarbonate of soda, thyme, paprika and salt together. Then rub the butter into it using your fingertips until the mix looks like fine breadcrumbs.
- Stir in the sweetcorn and most of both of the cheeses, leaving a small handful of cheese to scatter on the tops of the scones. Make a well in the centre of the mix and pour in the lemony milk. Stir with a wooden spoon to make a slightly sticky dough, mixing as little as possible.
- Lightly flour the kitchen surface, tip the dough out, and knead it just a couple of times to bring everything together.
- Gently pat the dough into a 20x10x2.5cm rectangle. Dip the cutter in flour to stop it from sticking and press out 10 scones, as close together as possible. Then, pop them onto the lined baking tray. Scrunch the leftover dough together. Pat the dough into another smaller rectangle around 2.5cm high, and press out another five scones.
- Brush each scone with a little milk then scatter with the remaining cheese and a pinch of paprika. Bake for 12-15 mins or until the scones are risen and golden, and sound hollow when tapped on the bottom.
- Cool for 5 mins on a wire rack then break open and slather with butter – a perfect mouthful of golden sunshiny goodness.
Taken from Chefs Wanted! More Than 40 Delicious Recipes for Curious Cooks by Allegra McEvedy, published by DK at £16.99. To buy from The Week Bookshop for £16.99, call 020-3176 3835 or visit theweekbookshop.co.uk.
Sign up for The Week's Food & Drink newsletter for recipes, reviews and recommendations.
A free daily email with the biggest news stories of the day – and the best features from TheWeek.com
-
October 13 editorial cartoons
Cartoons Monday's political cartoons include Donald Trump's consolation prize, government workers during shutdown, and more
-
Can Gaza momentum help end the war in Ukraine?
Today's Big Question Zelenskyy’s request for long-range Tomahawk missiles hints at ‘warming relations’ between Ukraine and US
-
The Israeli hostages and Palestinian prisoners being released
The Explainer Triumphant Donald Trump addresses the Israeli parliament as families on both sides of the Gaza war reunite with their loved ones
-
The delightful, smutty world of Jilly Cooper
In the Spotlight Millions mourn the ‘Mrs Kipling of sex’
-
Choose your own wellness adventure in Greater Palm Springs
The Week Recommends Hit the spa, try a sound bath or take a hike
-
A Taylor Swift analysis, the digital-addiction solution plus what it means to be a gay Black artist — all in October books
The Week Recommends This month's new releases include ‘Taylor’s Version’ by Stephanie Burt, ‘Enshittification’ by Cory Doctorow and ‘Minor Black Figures’ by Brandon Taylor
-
Lee Miller at the Tate: a ‘sexy yet devastating’ show
The Week Recommends The ‘revelatory’ exhibition tells the photographer’s story ‘through her own impeccable eye’
-
6 eye-catching rounded homes
Feature Featuring a central spiral staircase in Michigan and a Balinese-style estate with ocean views in Hawaii
-
A House of Dynamite: a ‘nail-biting’ nuclear-strike thriller
The Week Recommends ‘Virtuoso talent’ Kathryn Bigelow directs a ‘fast-paced’ and ‘tense’ ‘symphony of dread’
-
The Finest Hotel in Kabul: a ‘haunting’ history of modern Afghanistan
The Week Recommends Lyse Doucet’s sensitively written work traces over 50 years of Kabul’s ‘Inter-Con’ hotel
-
The Smashing Machine: Dwayne Johnson is ‘magnetic’ in gritty biopic
The Week Recommends The wrestler-turned-Hollywood-actor takes on the role of troubled UFC champion Mark Kerr