Steps
- Preheat the oven to 425°F / 220°C and flour a baking sheet. Mix 350g of self-rising flour, 1 teaspoon of baking powder, and 2 teaspoons of mustard powder.
- Add ¼ teaspoon of paprika, 1 teaspoon of salt, and 1 teaspoon of thyme leaves. Rub in 50g of cold cubed unsalted butter until crumbly.
- Reserve a little of 175g of grated cheddar. Mix the rest and 250g of drained canned corn kernels into the flour.
- Mix 175ml of reduced-fat milk with the juice of ½ lemon. Stir into the flour to make a slightly sticky dough.
- Knead briefly on a floured surface and divide into 10 rough balls. Place on the sheet and brush with a little milk, then sprinkle with the reserved cheddar, paprika, and thyme leaves.
- Bake for 10-12 minutes, until golden and hollow-sounding when tapped underneath. Cool on a rack.