100 g sweetcorn kernels, freshly cut off the cob (about 1 cob)
1 jalapeño, seeded and very finely diced
300 g plain flour
½ tsp salt
1 tbsp baking powder
100 g unsalted butter, frozen, plus more to serve
180 ml buttermilk
- Heat the oven to 220C/fan 200C. Cook the sweetcorn in boiling salted water for one minute then drain very well and mix with the jalapeño and some salt and pepper.
- Sift the flour, salt and baking powder into a bowl (or a food processor bowl). Dip the butter into the flour and then grate it finely into the flour, dip and grate until all the butter as been added. Stir the butter in (or pulse it a couple of times) and break up any larger lumps. Stir or pulse in all the buttermilk (except 1 tbsp) to make a rough, crumbly mixture. Flour the work surface and tip the mixture onto it in a pile, pat it into a rectangle and roll over it with a rolling pin once or twice until it is about 2cm thick. Cut the mixture into thirds. Scatter half of the sweetcorn mix on one third, lift another third on top, scatter on the rest of the sweetcorn and put the final piece of dough on top. Roll again briefly (the less you roll the better) and then cut the mixture into 8 squares, rectangles or triangles.
- Put the scones on a baking sheet, brush with the remaining buttermilk and bake for 10-12 minutes, or until they are risen and golden on top. Serve warm with more butter.