Cheddar, salad onion & corn scones

Cheddar, salad onion & corn scones

Recipe by Martha Collison. These delicious cheesy scones are best enjoyed warm with lashings of butter.

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  • Makes8
  • CourseSnack
  • Prepare20 mins
  • Cook20 mins
  • Total time40 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 100g sweetcorn kernels, cut from one cob
  • 300g self-raising flour, plus extra for dusting
  • 1 tsp paprika
  • 75g butter, cold and cubed, plus extra to serve
  • 125g essential Waitrose Mature Cheddar, grated
  • 4 salad onions, trimmed and finely chopped
  • 125ml whole milk, plus 1 tbsp to glaze


  1. Preheat the oven to 200°C, gas mark 6 and line a baking tray with parchment. Fill a small saucepan with boiling water and cook the sweetcorn kernels for 5 minutes, then submerge in cold water to cool.

  2. Place the flour and paprika in a large bowl, add the butter and rub it into the flour using your fingertips until it resembles fine breadcrumbs. Stir in the cheese, salad onions and drained sweetcorn, then make a well in the middle.

  3. Pour the milk into the centre of the well, stirring gently with a round-bladed knife to gradually combine and form a soft, rough dough. You may or may not need to add a little more milk to mop up any remaining flour. Tip out the dough onto a lightly floured surface and knead very briefly until smooth. (Overhandling the dough will make your scones tough and flat, so knead as little as possible.)

  4. Gently roll the dough out into a circle about 3cm deep. Use a sharp knife or dough scraper to cut the dough in half, then slice each half into 4 triangles. Arrange the scones on the prepared baking tray, then brush the tops with a little milk and bake for 18-20 minutes, or until risen and golden. Serve warm, split in half, with a generous spread of butter.


Typical values per item when made using specific products in recipe


1,205kJ/ 288kcals



Saturated Fat












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