Mexican corn scones with sweet chilli butter

  • 5 mins preparation
  • 20 mins cooking
  • Makes 19 Item
  • Print


Sweet chilli butter
  • 80 gram butter, at room temperature
  • 2 tablespoon sweet chilli sauce
Mexican corn scones
  • 30 gram taco seasoning mix
  • 2 3/4 cup self-raising flour
  • 30 gram chilled butter, chopped
  • 2 tablespoon chopped coriander
  • 1 cup grated cheddar cheese
  • 1 cup frozen corn kernels, thawed
  • 1 1/4 cup milk, plus 2 teaspoons extra


Sweet chilli butter
  • 1
    Using an electric beater, beat butter in a bowl until light and creamy. Add chilli sauce and beat until combined.
Mexican corn scones
  • 2
    Preheat oven to 220°C (200°C fan-forced). Line a baking tray with baking paper.
  • 3
    Reserve 1 teaspoon of the seasoning mix. Combine remaining seasoning mix and flour in a bowl. Rub in chilled butter to make crumbs. Stir in coriander, half the cheese and the corn. Make a well at centre; add almost all the milk. Using a round-bladed knife, mix ingredients in a cutting motion, adding remaining milk, if needed, to make a soft, sticky dough. Turn dough out onto a lightly floured surface. Knead gently and briefly. Gently press dough into a 2.5cm-thick round. Using a 5cm cookie cutter, cut dough into seven rounds. Place one round at the centre of the prepared tray, then place six rounds, side by side, around it. Gently knead dough scraps. Cut another 12 rounds. Arrange rounds in a ring around the edge.
  • 4
    Brush tops of scones with extra milk. Sprinkle with remaining cheese, then reserved seasoning mix. Bake for 20 minutes or until scones are golden and sound hollow when the base is tapped. Transfer to a wire rack. Cool slightly. Serve warm scones, split, with Sweet Chilli Butter.


To reheat scones, wrap in foil and place in an oven preheated to 180°C (160°C fan-forced) for 10 minutes or until warmed.

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