About the bake
Calling all Marmite lovers! Cheese and Marmite go together like peaches and cream. Marmite enhances the cheese flavour of these scones and brings a good all round savoury flavour. You're either going to love these scones or hate them. There's only one way to find out! The best way to eat these is to warm them up and add lashings of butter.
For something a little different, why not try out our cheese and marmite puff pastry swirls.
Method
Step 1:
Preheat the oven to 220ºc (200ºc fan) Gas mark 7. In a bowl, mix together the flour, cream of tartar, salt, cheddar cheese, Wensleydale cheese and chives.
Cheese types
You can use any cheese as long as it's not soft or hard.
Step 2:
In a large jug combine the buttermilk, oil, egg and marmite. Once this is done, pour it into the flour mixture and then use the water to bind it to a soft dough.
Step 3:
Roll out until 2 ½ cm thick (1 inch) and then cut into rounds using a 6cm cutter. Place these onto a baking tray which you've lined with parchment and sprinkle the remaining 25g of cheese on top. Bake for 18-20 minutes until golden in colour.
Scone size
For larger scones, use a bigger cutter. Make sure you keep your eye on them whilst they're in the oven as they'll take longer to bake.
Ingredients
For the Scones
- 500g Allinson's Self Raising White Flour
- 3 tsp Cream of tartar
- 1 tsp Salt
- 100g Cheddar cheese (grated)
- 100g Wensleydale cheese (grated)
- 300ml Buttermilk
- 10g Fresh chives (chopped)
- 30g Marmite
- 1 tbsp Olive oil
- 1 Medium egg (free range)
- 1 tbsp Warm water
- 25g Cheddar cheese (for topping)
- 500g Allinson's Self Raising White Flour
Utensils
- Bowl
- Large jug
- Rolling pin
- 6cm cutter
- Baking tray
- Parchment
Recipe Reviews
I made these for my mum because she loves marmite. They are so good, it really enhances the cheese flavours too.
Really easy recipe and takes cheese scones to the next level with the marmite.
Ingredients
For the Scones
- 500g Allinson's Self Raising White Flour
- 3 tsp Cream of tartar
- 1 tsp Salt
- 100g Cheddar cheese (grated)
- 100g Wensleydale cheese (grated)
- 300ml Buttermilk
- 10g Fresh chives (chopped)
- 30g Marmite
- 1 tbsp Olive oil
- 1 Medium egg (free range)
- 1 tbsp Warm water
- 25g Cheddar cheese (for topping)
- 500g Allinson's Self Raising White Flour
Utensils
- Bowl
- Large jug
- Rolling pin
- 6cm cutter
- Baking tray
- Parchment