Wholemeal cheese & Marmite scones

Name: Wholemeal cheese & Marmite scones
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8
Cuisine: British
Ingredients: 140g self-raising flour; 140g wholemeal flour; 1 tsp baking powder; 50g cold butter cut into small cubes; 85g mature cheddar grated; 1 egg; 1 tbsp Marmite; 2 tbsp Greek or natural yogurt; 3 tbsp milk plus extra to glaze

Lesley Waters

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Serves 8

Easy

Prep: 15 mins - 20 mins

Cook: 10 mins - 15 mins

A star rating of 4.7 out of 5.50 ratingsRate

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Delicious warm from the oven, these scones are good way to introduce wholemeal flour into your baking

Freezable

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Ingredients

Nutrition

Units:

MetricUS

140g self-raising flour
140g wholemeal flour
1 tsp baking powder
50g cold butter

cut into small cubes
85g mature cheddar

grated
1 egg
1 tbsp Marmite
2 tbsp Greek or natural yogurt
3 tbsp milk

plus extra to glaze

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Nutrition: per scone

kcal226
fat11g
saturates6g
carbs25g
sugars1g
fibre2g
protein9g
salt0.9g

low

Method

step 1

Heat oven to 190C/fan 170C/gas 5. Mix the flours and baking powder in a mixing bowl with a pinch of salt, if you like. Add the butter and rub with your fingertips until mixture resembles fine breadcrumbs (or use a food processor). Stir in ½ of the cheese and make a well in the centre.
step 2

Whisk the remaining ingredients together and pour into the well. With a cutlery knife, bring the mixture together to make a soft, but not sticky dough. Add a little more milk if the dough is too dry.
step 3

Turn onto a floured surface, then roll out to about 2cm thick. Stamp out 4 scones using a round cutter, then gather the trimmings and repeat until all the dough has been used. Put on a baking sheet, brush with milk and scatter over remaining cheese. Bake for 10-12 mins until golden. Cool on a wire rack.

Recipe from Good Food magazine, May 2006

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A star rating of 4.7 out of 5.50 ratings

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