Cheese & Marmite scones
MAKES 8 PREP 25 mins plus chilling COOK 15 mins EASY V
150ml whole milk
1 tbsp Marmite
300g self-raising flour, plus extra for dusting
1 tsp baking powder
85g butter, chilled and cut into cubes
150g cheddar, coarsely grated
1 tsp mustard powder
1 tbsp caster sugar
1 Pour the milk into a pan and set over a low heat until just warm enough to dip your fingers into
(if it’s steaming, it’s too hot), then whisk in the Marmite until combined. Remove the pan from the heat and leave to cool. If you have time, put in the fridge to chill. 2 Mix the flour, baking powder and 1/2 tsp salt in a bowl. Add the butter and rub it in with your fingertips until the mixture is the texture of fine breadcrumbs. Mix in the cheese, mustard powder and sugar, then, if time allows, put in the fridge to chill for half an hour. Heat the oven to 220C/200C fan/gas 7. Line a baking tray with baking parchment.
3 Reserve a tablespoon of the milk and Marmite mixture for a glaze and pour the rest into the bowl with the dry ingredients. Mix everything together as quickly as you can using either a cutlery knife or your fingers. Don’t overwork the dough or the scones will be tough.
4 Turn the dough out onto a floured work surface and pat it down until it is about 3cm thick – do this with your hands. Dip a 6cm cutter in flour, then cut out rounds from the dough, pushing the cutter down without twisting. Squash the remaining dough together – again keeping handling to a minimum – and cut out more scones. You should end up with about eight.
5 Put the scones on the prepared baking tray and brush with the reserved milk and Marmite mixture. Bake for 12-15 mins until they are well risen and deep golden brown. Eat hot or cold, with lots of butter.
GOOD TO KNOW calcium
PER SERVING 320 kcals • fat 17g • saturates 10g • carbs 32g • sugars 4g • fibre 2g • protein 9g • salt 1.1g