Bring a pan of salted water to the boil.
Hold a corn cob at a right angle to the
chopping board, then run a sharp knife
down the length of the cob, as close to
the core as you can get, slicing away the
rows of corn. Boil the kernels for 4 mins
or until just tender, then drain well.
Heat oven to 220C/200C fan/gas 7.
Mix the flour, baking powder, mustard,
cayenne, 1 tsp salt and 1 tsp thyme
leaves in a large bowl, then rub in the
butter until the mix looks like fine crumbs.
Tip in most of the cheese and all of the
corn. Mix the milk with the lemon juice,
then stir into the bowl to make a slightly
sticky dough. Don’t over-work the dough.
Tip the dough onto the floured work
surface, knead 2-3 times to smooth a
little, then divide into 10 balls. Shape
each roughly with your hands and put
onto a floured baking sheet. Brush each
with a little milk, then scatter with a little
cheese, cayenne and a few thyme leaves.
Bake for 10-12 mins or until the scones
are risen, golden and sound hollow when
tapped on the bottom. Cool on a rack.