Cheese & Marmite scones
By Lesley Waters
Cooking time
Prep: 15 mins - 20 mins Cook: 10 mins - 15 minsSkill level
EasyServings
Serves 8Delicious warm from the oven, these scones are good way to introduce wholemeal flour into your baking
Nutrition and extra info
Additional info
- Freezable
Nutrition per scone
- kcalories
- 226
- protein
- 9g
- carbs
- 25g
- fat
- 11g
- saturates
- 6g
- fibre
- 2g
- sugar
- 1g
- salt
- 0.9g
Ingredients
- 140g self-raising flour
- 140g wholemeal flour
- 1 tsp baking powder
- 50g cold butter, cut into small cubes
- 85g mature cheddar, grated
- 1 egg
- 1 tbsp Marmite
- 2 tbsp Greek or natural yogurt
- 3 tbsp milk, plus extra to glaze
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Method
- Heat oven to 190C/fan 170C/gas 5. Mix the flours and baking powder in a mixing bowl with a pinch of salt, if you like. Add the butter and rub with your fingertips until mixture resembles fine breadcrumbs (or use a food processor). Stir in ½ of the cheese and make a well in the centre.
- Whisk the remaining ingredients together and pour into the well. With a cutlery knife, bring the mixture together to make a soft, but not sticky dough. Add a little more milk if the dough is too dry.
- Turn onto a floured surface, then roll out to about 2cm thick. Stamp out 4 scones using a round cutter, then gather the trimmings and repeat until all the dough has been used. Put on a baking sheet, brush with milk and scatter over remaining cheese. Bake for 10-12 mins until golden. Cool on a wire rack.
Recipe from Good Food magazine, May 2006
Comments, questions and tips
Comments
This is a very easy recipe and even people who don't normally like Marmite, like my partner, seem to love these and say that the added Marmite adds a little something to the scones.
It's hit and miss for me to be able to get scones to rise it seems, but that's a refection on my technique, not on the recipe.
Someone here commented about having to use a mug as they didn't have a pastry cutter - necessity may be the mother of invention, but I would say cut the dough into squares or diamond shapes using a knife if you can't do circles! A mug or cup isn't going to give you a sharp edge so the scones can't rise properly.
Anyway, these scones smelt lovely while cooking and have a 'twigletty' moreishness about them - savoury and light. I made them using the smallest of my pastry cutters and got 15 out of the dough, and they are perfect for nibbles with cheese and chutney.