Cheese & Marmite Scones
These Cheese & Marmite Scones are the best because the tangy marmite adds a rich, savoury twist to the classic cheese scones. This savoury scones recipe creates the perfect balance of cheesy goodness with a deliciously rich flavour, making them completely irresistible. You can make these cheese and marmite scones effortlessly with the Morphy Richards MixStar, which ensures your ingredients are perfectly mixed every time.
Preparation time: 20 minutes
Cooking time: 12 - 15 minutes
Makes: 8
Ingredients:
- 450g plain flour, plus extra for dusting
- 1 tbsp baking powder
- 3 tsp yeast extract
- 1 large egg
- about 250ml milk
- 1 tbsp sunflower oil
- 140g grated mature cheddar
- 100g full-fat cream cheese
Method:
Step 1: Preheat the oven to 220C/200C fan/gas 7, and lightly dust a baking tray with flour for a perfect bake.
Step 2: In a large bowl, combine the flour and baking powder. In a jug, mix 1 tsp yeast extract with the egg, then top up to 300ml with milk. Stir in the oil and beat well until the yeast extract is fully dissolved.
Step 3: Combine 85g of cheddar with cream cheese and the remaining yeast extract in a bowl to create a rich, creamy spread.
Step 4: Fold the remaining cheese into the flour mixture, then pour in the milk mixture. Stir with a knife until it comes together. Work swiftly, as the liquid activates the baking powder.
Step 5: Turn the mixture onto a lightly floured surface and gently knead, being careful not to overwork it to keep the scones light and fluffy.
Step 6: Press or gently roll the dough into an oblong shape, roughly 20 x 25cm.
Step 7: Spread the yeast extract mixture over the dough and roll it up tightly from the longest side to form a plump cylinder. Tidy the ends, slice into 8 pinwheels, and place on a baking tray, flattening them slightly. Bake for 12-15 minutes until golden and cooked through.
Step 8: Allow the pinwheels to cool slightly on the tray for a few minutes to let the cheese centre firm up a bit, then transfer them to a wire rack to cool completely. Enjoy warm or cold—best eaten the day they’re made.
Recipe by BBCGoodFood.
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