Happy mother's day all. My youngest has had me up since 6.15am 
Not exactly the present I wanted...
Anyhoo t'other one is still asleep so it's relatively peaceful.
Cheese and sweetcorn scones
350g self-raising flour
1tsp baking powder
1tsp salt
2tsp english mustard powder
1/4 tsp cayenne (or paprika, but I like the slight 'kick' of cayenne myself)
1tsp thyme leaves (I have used fresh and dried in the past, both taste good)
50g cold unsalted butter, cubed
175g mature cheddar, grated
250g sweetcorn (drained weight)
175ml semi-skimmed milk
juice of half a lemon
Preheat oven to 220C (fan 200C) gas mark 7
Mix flour, baking powder, mustard, caenne or paprika, salt and thyme together in a large bowl, then add the butter and rub in until it resembles fine breadcrumbs. Tip in most of the cheese (but reserve some to top the scones) and all of the sweetcorn.
Mix the milk and lemon juice, then add to the mixture and stir in, it should be a slightly sticky dough.
Knead the dough 2-3 times on a loured work surface but don't over work the dough. Divide into 10 balls, shape them roughly by hand and place on a floured baking sheet. Brush each one with a little milk then top with the remaining cheese and sprinkle with a little cayenne or paprika.
Bake for 10-12 minutes unitl they are risen, golden and sound hollow if you tap the underneath (mine took more like 15 yesterday you just have to keep an eye on them)
Cool on a rack and then devour with lashings of butter