Serves: 15

Per serve: 645kJ | 5g protein | 4g fat | 27g carbs | 1g fibre


  • 3 cups self-raising flour

  • 80 g butter, chilled and cubed

  • 1 cup milk

  • 125 g corn kernels

  • 3 cloves garlic, minced

  • 1 tbsp coriander, finely chopped

  • 1/2 red chili, finely chopped

  • 3 scallions, diced

  • 50 g feta cheese

  • Salt and pepper


  1. Preheat oven to 200 degrees.

  2. Sift flour into a large bowl. Using your fingers, rub butter into flour until the mixture resembles breadcrumbs.

  3. Add the corn kernels, minced garlic, coriander, chili, and scallions and mix to combine. Season with salt and pepper.

  4. Make a well in the center. Add 1 cup of milk. Using a flat-bladed knife mix until the mixture forms a soft dough, adding more milk if needed.

  5. Turn onto a lightly floured surface and knead gently until smooth (don't over knead or the scones will be tough).

  6. Pat dough into a 2-cm round dome. Using a round cutter, cut out 15 rounds. Place scones onto lined baking tray. Brush the tops with milk and sprinkle over feta cheese.

  7. Baked in the oven for 20-25 minutes or until golden brown. Transfer onto a wire rack. Serve warm on its own, with olive oil, or a side of soup.

© 2016 by Georgina Mae Hansford. All rights reserved. ABN 94 321 829 701

Brisbane, Australia  |

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