Serves 6

• 3 ½ cups (875 ml) self-raising flour
• 15 ml caster sugar
• 5 ml salt
• 60 g cold butter, roughly grated
• 1 ½ cups (375 ml) milk
• 30 ml chives, finely chopped
• 1 cooked sweet corn, kernels cut off the corn
• 200 ml grated cheddar cheese
• 30 ml whole grain mustard
• extra milk for brushing

1 Preheat the oven to 200 C. Line and grease a baking tray.
2 Place the flour, sugar and salt in a large bowl. Add the butter and rub in until the mixture resembles breadcrumbs.
3 Make a well in the centre. Add the milk, chives, corn kernels, and ¾ of the cheese. Using a flat bladed knife, stir lightly until the dough almost comes together. Turn out on a lightly floured surface.
4 Knead gently until the dough just comes together. Press out 3cm-thick rounds. Dip a 10 cm-round cutter into flour and cut out the scones. Arrange them on the baking tray, one scone in the middle, with the other scones arranged around it and touching each other. Brush the scones with the extra milk and sprinkle with the remaining cheese. Bake for 25 to 30 minutes or until golden and hollow when tapped on top.

Text and image: OBiKWA