Rarely does an ingredient divide people, this love it or hate it constituent is Marmite. I know, I know it’s too high in salt, but a little goes a long way. Marmite haters out there… please give this a go. The salty tang that it brings to these scones is great but not overwhelming.
For those of you that are so deprived that your country does not have a supply of Marmite then Vegemite will do. In the USA I have found Marmite available on Amazon (the US version) – so go fetch!
Call me odd (so many people have!) but why would you want to call these biscuits? My American readers will understand, but belss you this is a scone a biscuit is something you dunk in your tea!
- 140g Self-Raising Flour
- 140g Wholemeal Flour
- 1 Tsp Baking Powder
- 50g Butter Cubed
- 85g Grated Cheddar, make sure it’s strong cheese!
- 1 Egg
- 1 Tbsp Marmite
- 2 Tbsp Natural Yogurt
- Milk to Glaze
- 3 Tbsp Milk
Stick the oven on at 190C Fan/170C/350F/Gas 5.
I use a food processor for this; you can rub the butter in by hand. Regardless of your mixing together method the important thing is not to overwork the mixture at any stage, we are not wanting to develop the gluten too much as scones can easily turn to building blocks.
In my food processor I wiz together the 2 Flours, Baking Powder.
Drop in the Cubes of Butter, make sure that the butter is cold, pulse until a fine breadcrumb texture is achieved.
If you are not using a food processor then once the Flours and Baking Powder are mixed add the Cold Butter and using your fingertips gently run your thumb along your finger tips and squish the butter and flour together. Just use your fingertips not the whole hand as you will melt the butter and that way madness lies!
In another bowl or jug mix together the Egg, Marmite and Yogurt and Milk. Add the fluid mix to the dry ingredients and pulse together, just until large clumps appear. Tip the dough out onto a work surface and push the dough together. We are not looking to kneed the dough, just bring it together – I have to add a little milk as my mix was to dry.
Working on a floured surface roll out the dough to 2cm thick and cut out rounds (I used a 5cm cutter). When put the cutter on the dough and press straight down, if you apply more pressure to one side of the cutter a slight diagonal cut will result in an uneven rise when cooking – so you’ve been told!
Once you have cut out all that you can gently gather the dough together stamp out again, gather together… etc until all the dough is used up. I got 10 scones out of my mix.
Put the scones onto a baking tray, no need to grease or use baking parchment – unless your tray has a rough surface. Brush the surface of the scone with a little milk or but try not to get milk down the sides, this can also result in an uneven rise. Sprinkle over the other half of the Grated Cheddar and bake for 10-12 mins.
Once baked transfer to a wire rack to cool, but better still serve them whilst they are still warm. I do hope you try this one and that this recipe helps you be acclimatised to the British classic that is Marmite.