Cheese and Marmite Scones

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A perfect accompaniment to Cheese is Marmite. I realise you either love marmite or hate it. To be honest I do have to be in the mood for marmite, however the addition of marmite to these cheese scones really lifts the flavour.  So if you are a marmite hater or just a mild dis-liker I do recommend giving them ago.

I have used just one teaspoon of marmite in these scones, however if you are a real marmite adorer please feel free to add more!

This recipe will make 7 x 65mm scones or 5 x 75mm scones

You will need:

  • 7-8 tbsp Cold Milk
  • 1 tsp Marmite
  • 230g Plain Flour (plus extra for dusting)
  • 1tsp Cream of Tartar
  • ½ tsp Bicarbonate of Soda
  • 60g Butter
  • Pinch Salt
  • 1tsp Mustard Powder
  • 120g Grated Strong Cheddar Cheese
  • 1 egg beaten for glazing

 

Method:

  • Pre heat the oven to 180 degrees grease baking sheet.
  • Measure out the milk and add the teaspoon of marmite and stir well so the marmite starts to dissolve. It won’t all completely dissolve, especially if you use more marmite.  Mixing with the milk will help the marmite to be more evenly mixed into the scones.
  • Sift the flour, cream of tartar and bicarbonate of soda together.
  • Add the salt and mustard powder.
  • Mix the butter into the flour until the mixture resembles breadcrumbs.
  • Stir in 100g of the cheese, reserve the 20g for sprinkling on the top.
  • Gradually add the marmite milk until you have a soft ball of dough. If your dough is a little dry add another tablespoon of milk.
  • You do not want to over handle the dough or the will be hard and tough.
  • Turn out onto a floured surface and gently press out (I use my finger tips and hands to press out the dough rather than squash it with a rolling pin) until about 2.5cm or 1inch thick. Cut out to your desired size with your cookie cutter. (if you are going for mini scones then the dough will need to be pressed out thinner or use a rolling pin)
  • Place your scone on the baking sheet, reform the dough scraps into a flattened ball and repeat until all the dough has been used.
  • Brush the scone with the egg and sprinkle the cheese over each scone.
  • Bake for about 10 – 15mins or golden brown.
  • These are best on the day of cooking but will keep for 2-3 days in an air tight container.

Perfect served plain or buttered when still warm.

They are also perfect on a picnic!

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