Ingredients

• 500 ml (2 C) cake flour
• 15 ml (1 T) baking powder
• pinch of salt
• 1 x 410 g can Rhodes Quality Whole Kernel Corn, drained
• 125 ml cold butter, cubed
• 1 extra-large egg
• 190 ml  buttermilk
• 1 egg, beaten

to serve: soft butter for spreading, grated cheddar cheese, Rhodes Jam

Method

1. Sift the flour, baking powder and salt together twice. Using your fingertips, work the butter into the flour.
2. Stir in the Rhodes Quality Whole Kernel Corn.
3. In a separate bowl, mix the extra-large egg and buttermilk together.
4. Portion by portion, add a little bit of the buttermilk mixture into the flour mixture, mixing after each addition.
5. Bring together to form a dough, kneading once or twice to smooth the surface.
6. Roll out the dough on a floured surface to about 2 cm thick and press out scones using a medium cookie cutter or a glass.
7. Place on a greased baking sheet and brush with the beaten egg.
8. Bake in the oven preheated to 200C for 10 – 12 minutes or until baked through and golden brown.
9. Remove from the oven and allow to cool.
10. Serve with spread with soft butter and grated cheese.