Cheese and sweetcorn go so well together. This time of year fresh sweetcorn is in season and at it's best. This is not a typical scone mix recipe as I've added semola flour for more texture in the dough and omitted milk as the kernels will give out a lot of liquid when you whizz them in the food processor. I've used Old Amsterdam cheese as it has a nice nutty flavour which goes well with the sweetness of the corn. 

220g self raising flour
50g semola flour
150g fresh sweetcorn kernels
100g Old Amsterdam grated
2g salt
60g butter
10g baking powder
15ml Dijon mustard
1 egg yolk

Pre-heat the oven to 200c (fan) 210c normal
Place all the dry ingredients and the sweetcorn in a food processor and pulse until the until it forms a breadcrumb like texture
Add the egg and dijon, pulse until the dough starts to come together
You need a firm but not too wet dough
Tip the dough out of the bowl and form a ball
Roll or flatten the dough out to 3cm thick
Cut into small rounds using a pastry cutter
Place on a flat baking sheet
Bake in the oven for 15 minutes until risen and a nice golden brown in colour