Name: Cheese & Marmite scones
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: Makes 8
Cuisine: British
Ingredients: 450g plain flour plus extra for dusting; 1 tbsp baking powder; 3 tsp yeast extract; 1 large egg; about 250ml milk; 1 tbsp sunflower oil; 140g mature cheddar grated; 100g full-fat cream cheese

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Cheese & Marmite scones

Cheese & Marmite scones

Sara Buenfeld

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Makes 8

Easy

Prep: 20 mins

Cook: 12 mins - 15 mins

plus cooling

A star rating of 4.5 out of 5.21 ratingsRate

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Yeast extract gives a deep savoury flavour to these tasty pinwheel cheddar cheese scones - perfect for afternoon tea or a simple snack

Freezable

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Ingredients

Nutrition

Units:

MetricUS

450g plain flour

plus extra for dusting
1 tbsp baking powder
3 tsp yeast extract
1 large egg
about 250ml milk
1 tbsp sunflower oil
140g mature cheddar

grated
100g full-fat cream cheese

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Nutrition: per scone

kcal370
fat15g
saturates8g
carbs44g
sugars2g
fibre2g
protein13g
salt1.1g

Method

step 1

Heat oven to 220C/200C fan/gas 7 and dust a baking tray with a little flour. Mix the flour and baking powder in a large bowl. Put 1 tsp yeast extract in a jug, add the egg and make up to 300ml with the milk. Stir in the oil, then beat really well to dissolve the yeast extract.
step 2

Tip 85g of the cheddar into a bowl and mix with the cream cheese and remaining yeast extract to make a spread. Toss the rest of the cheese through the flour mixture, then pour in the milk mixture and stir with the blade of a knife until it comes together. (You need to work quickly once you’ve added the liquid, as it activates the baking powder.) Tip onto a lightly floured work surface and gently knead the mix, taking care not to overwork it, as it will make the scones heavy.
step 3

Press or lightly roll the dough into an oblong about 20 x 25cm. Spread with the yeast extract mixture and roll up from the longest side to create a tight, fat cylinder. Pat the ends of the cylinder to straighten them, then slice into 8 pinwheels and put on the baking tray, patting them to make flattish rounds. Bake for 12-15 mins until golden and cooked.
step 4

Leave for a few mins on the tray to allow the cheese centre to harden a little, then transfer to a wire rack to cool. Eat warm or cold. Best eaten on the day they are made.

Recipe from Good Food magazine, May 2015

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A star rating of 4.5 out of 5.21 ratings

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