Golden wonders

INGREDIENTS: (MAKES 8)

150ml whole milk; 1tbsp Marmite; 300g self-raising flour, plus extra for dusting; 1tsp baking powder; ½tsp salt; 85g butter, chilled and cubed; 150g vegetarian hard cheese (such as Cheddar), coarsely grated; 1tsp mustard powder; 1tbsp caster sugar

METHOD:

1. Heat the milk in a pan until blood temperature. Whisk in the Marmite – the milk should turn a colour similar to milky coffee. Remove the pan from the heat and leave to cool. If you have time, chill it as well, but don’t worry if you can’t.

2. Mix the flour, baking powder and salt in a bowl. Add the butter and rub it in until the mixture is the texture of fine breadcrumbs. Add the grated cheese, mustard powder and sugar, then, if time allows, leave the mixture in the fridge to chill for half an hour.

3. Preheat the oven to 220 °C/Fan 200°C/Gas 7. Line a baking tray with baking paper.

4. Reserve a tablespoon of the milk and Marmite mixture for a glaze and pour the rest into the bowl of dry ingredients. Quickly mix everything using a knife or your fingers. Don’t overwork or the scones will be tough.

5. Turn the dough onto a floured work surface and pat it down until it is about 3cm thick. Dip a 6cm cutter in flour and cut out rounds, pushing the cutter straight down without twisting. Squash the remaining dough together – again trying to keep handling to a minimum – and cut out more scones. You should end up with about eight.

6. Put the scones on the baking tray and brush with the reserved milk and Marmite. Bake for 12-15 minutes until well risen and deep golden brown. Eat hot or cold, with lots of butter.