These lovely Corn Cheese Scone Cups are so easy to make. I saw several recipes for these, most of which were very similar. As I love a good scone I thought i would make some.
The recipe is simple and results in a really wonderful savoury snack to eat warm or cold. They are good for lunch. They would also stand up well to be taken on a picnic.
For the recipe I used tinned sweetcorn, which I drained and patted dry. The recipe calls for 240 grams of corn for the filling, and then another 28g which is worked into the scone dough. Since the tin of sweetcorn had a drained weight of 285 grams that was just perfect, leaving a few grams for snacking on.
The corn is the star of the show, with its’ creaminess when being eaten. But there is also a combination of mozzarella and mayonnaise in the filling, which imparts a different texture and the mildest of cheese flavour. If you wanted a stronger cheese flavour a different melting cheese could be used.
The are two main stages in the recipe. Firstly the filling is prepared and set aside. Then the scone dough is made and chilled. Assembly of the scone cups is easy too. The dough is divided into 8 equal portions. Each of those is flattened into a disc and used to line the cups of a muffin pan.
Then the filling is spooned into the cups. Baking takes only 18 to 22 minutes. I suggested, originally, 18 to 20 minutes but I have adjusted the timing after baking mine.
My Scone Cups
I found it very easy to assemble the scone cups. Then I baked them at 180C/160C Fan/350F for 22 minutes. I checked them at 18 minutes and thought they needed a little longer, just to colour the tops.
Then I removed them from the oven and left them to cool for 5 minutes before transferring them to a wire rack.
I tasted one while it was still warm which(after more testing, is my preferred way to eat them. The cups had a lovely tender scone-like texture. The filling was awesome, with the crunch but creaminess of the corn being the star. The mozzarella and mayonnaise added flavour too, but very mild as a great accompaniment to the corn.
If I wanted to be critical of mine I was say that maybe just a little more salt would have been good. But I think maybe even a pinch or two of paprika or mustard powder would be great too.
However I must stress that they were very good exactly as baked.
Another savoury bake is Cheese Ham & Egg Breakfast Muffins.
Corn Cheese Scone CupsCourse: Bread, Pies, TartsDifficulty: Medium
- Scone Dough
180g(1 1/3 cups, based on scooping packed flour into a 250ml cup) plain flour
25g(2 tbsp) caster sugar
3g(3/4 tsp) baking powder
a good pinch of salt
20g(1 1/2 tbsp) cream cheese
30g(2 tbsp + 1/2 tsp) cold butter, cubed
28g( 1 ounce) sweetcorn kernels
30g(1/2) medium egg(large in USA)
75ml(5 tbsp) double cream
240g(1 1/2 cups) tinned sweetcorn kernels (drained and patted dry)
100g(about 1/2 to 3/4 cup) grated mozzarella
salt and pepper to taste
70ml(5 tbsp) mayonnaise
- In a large bowl combine all the ingredients for the filling. Then cover and chill until needed.
- In a large bowl mix the flour, caster sugar, baking powder and salt together.
- Put the egg, double cream, cream cheese into another bowl and whisk them together until fully combined.
- Rub the butter into the dry mixture until it all resembles fine breadcrumbs.
- Add the wet mixture and stir together until it all clumps into a dough. Do not overmix.
- Add the 28g of sweetcorn and gently knead into the dough.
- Cover the dough and chill for 30 minutes.
- Preheat the oven to 180C/160C Fan/350F.
- Grease 8 holes of a muffin pan.
- Place the dough onto a lightly floured surface and pat into a disc.
- Divide the dough into 8 equal portions(about 50g).
- Roll each portion into a ball and flatten into a disk, without overworking the dough.
- Place the discs into the muffin cups and gently press onto the base and around the sides to form a cup to hold the filling.
- Spoon the filling into the cups, until full.
- Bake the scone cups in the oven for 18 to 22 minutes until the scone dough is fully cooked and the filing has coloured a little and set on the top.
- Remove the scone cups from the oven and leave for 5 minutes before carefully removing them from the muffin pan.