Cheese & Marmite Scones

I absolutely love Scones! I will be posting several scone related recipes over the next couple of days. There is nothing more suitable to enjoy on a Sunday afternoon than a warm scone, sweet or savoury and a sweet cup of tea. Whether you smother your scone in cream cheese, butter or clotted cream and jam, there is a truly British element to this past time and it is one tastes so good.

I always enjoy baking Scones, there is a certain victorious feeling when you take them out of the oven and they have grown from pale doughy balls to soft, golden brown and shinny topped scones, and I know that you could say that about many things but Baking Scones is very nostalgic for me. 

Over time I have developed several recipes which have graduated away from the norm of fruit Scones and there are several which have stuck with me that I tend to make on a regular basis. Don't get me wrong, I love fruit Scones, there is nothing better than plump juicy sultanas cushioned by the sweet dough of a Scone but sometimes you've got to mix things up right?!

Makes 12

Cheese & Marmite Scones

450g Self-Raising Flour

2 tsp. Baking Powder

75g Butter

50g Caster Sugar

2 Eggs

220ml Milk

2 tbsp. Marmite

100g Cheddar Cheese

• Line 2 baking brays with parchment and preheat the oven to 220oc
• Using a large mixing bowl, add the flour, baking powder and butter into a crumble like mixture, use your fingertips to do this. Once you've don't this add the sugar.
• Beat the eggs together in a jug, add milk to mixture, making it up to 300ml. Gradually add the wet mixture to the crumb mixture and combine until a dough has formed, try and keep a little bit of the wet mixture in order to brush the Scones before they go in the oven to give a glossy and shiny finish.
• You will find that the dough is quite sticky, this is what you want as it will ensure the mixture rises well once in the oven.

• At this point you can add the cheese and the marmite, fold into the dough until spread evenly.
• Turn the dough out onto a floured surface and flatten it out first with your hands and then proceed to use a rolling pin; roll out to a 1-2cm thickness. Using a cookie cutter or a cup, push down into the dough, twist slightly and lift the scone straight out onto the tray. Place 6 on each tray, with a generous amount of room between each one.
• Brush the tops of the Scones with the remaining egg and milk mixture and bake for 12-15 minutes until the Scones are well risen and golden.
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Any questions or queries please get in touch

BBx