The BBC Good Food logo
Cheese & Marmite scones

Cheese & Marmite scones

By
A star rating of 4.7 out of 5.14 ratingsRate
loading...
Magazine subscription – choose a brand-new cookbook from Jamie Oliver, Mary Berry and Nadiya Hussain
  • Preparation and cooking time
    • Prep:
    • Cook: -
    • plus cooling
  • Easy
  • Makes 8

Marmite gives a deep savoury flavour to these tasty pinwheel cheddar cheese scones - perfect for afternoon tea or a simple snack

  • Freezable
Nutrition: per scone
NutrientUnit
kcal370
fat15g
saturates8g
carbs44g
sugars2g
fibre2g
protein13g
salt1.1g
Advertisement

Ingredients

  • 450g plain flour , plus extra for dusting
  • 1 tbsp baking powder
  • 3 tsp Marmite
  • 1 large egg
  • about 250ml milk
  • 1 tbsp sunflower oil
  • 140g mature cheddar , grated
  • 100g full-fat cream cheese

Method

  • STEP 1

    Heat oven to 220C/200C fan/gas 7 and dust a baking tray with a little flour. Mix the flour and baking powder in a large bowl. Put 1 tsp Marmite in a jug, add the egg and make up to 300ml with the milk. Stir in the oil, then beat really well to dissolve the Marmite.

  • STEP 2

    Tip 85g of the cheddar into a bowl and mix with the cream cheese and remaining Marmite to make a spread. Toss the rest of the cheese through the flour mixture, then pour in the milk mixture and stir with the blade of a knife until it comes together. (You need to work quickly once you’ve added the liquid, as it activates the baking powder.) Tip onto a lightly floured work surface and gently knead the mix, taking care not to overwork it, as it will make the scones heavy.

  • STEP 3

    Press or lightly roll the dough into an oblong about 20 x 25cm. Spread with the Marmite mixture and roll up from the longest side to create a tight, fat cylinder. Pat the ends of the cylinder to straighten them, then slice into 8 pinwheels and put on the baking tray, patting them to make flattish rounds. Bake for 12-15 mins until golden and cooked.

  • STEP 4

    Leave for a few mins on the tray to allow the cheese centre to harden a little, then transfer to a wire rack to cool. Eat warm or cold. Best eaten on the day they are made.

Goes well with

Recipe from Good Food magazine, May 2015

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4.7 out of 5.14 ratings
Advertisement
Advertisement
Advertisement

Sponsored content