Cheese and Marmite scones
Makes 10 / Hands on time 30 mins / Total time 40 mins / V ❄
You’ll need: 5cm cookie cutter
1 ½ tbs Marmite
1 tbs boiling water
350g self-raising flour
1 tsp baking powder
80g cold unsalted butter, cubed
80g vegetarian mature cheddar, grated
175ml semi-skimmed milk
15g grated vegetarian Italian hard cheese or Parmesan*
1. Preheat an oven to 200°C/180°C fan/400F/gas mark 6 and line 2 baking trays with baking paper. Put to one side.
2. In a small bowl add 1 ½ tbs of Marmite and cover in 1 tbs of boiling water. Using a teaspoon, mix well until the Marmite has dissolved into a more workable liquid. Put to one side.
3. Combine the flour and the baking powder together in a large bowl and mix well before adding the cold cubed butter. Using your hands, work the butter into the flour with your fingers until you have fine breadcrumbs. Add the grated cheddar and mix well with a cutlery knife .
4. Warm the milk slightly in a pan (it’s important that you don’t over heat the milk, it should be lukewarm). Take off the heat and mix the Marmite liquid into the milk (leaving a little of the Marmite liquid behind for the topping later). Place the baking trays in the oven to warm up.
5. Make a well in the flour mixture and pour in the Marmite milk. Using a cutlery knife, mix quickly until combined (you need to work quickly as the warm milk with activate the raising agents in the flour).
6. Flour a clean work surface and tip the dough out onto it. Using your hands (and being carful not work the dough too much) pat the dough into a kind of giant burger shape roughly an inch thick. Flour the cutter before plunging into the dough, twist and pull out creating your scone. Continue until you can’t make anymore, before gathering up any excess dough and reshaping to produce more scones. Carefully remove the baking trays from the oven. Place the scones evenly on the trays (making sure you have enough space between each scone for them to rise).
7. Crack the egg into the bowl containing the remaining Marmite water and beat well with a fork. Brush the top of each scone with the egg and top with a small sprinkling of Italian hard cheese. Bake in the oven for 10-13 minutes or until they’re a lovely golden brown. Leave to cool for 5 minutes before serving warm with butter and an extra spread of Marmite for those who really love it.
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❄ To freeze, cool fully before wrapping individually in a few layers of clingfilm and freeze for up to 3 months.
*Parmesan (Parmigiano Reggiani) is always made using animal rennet, therefore it is not vegetarian. Substitute for Italian hard cheese if applicable.