Marmite – are you a lover or a hater? My sister says she’s in between, but I don’t believe her. You can’t be on the fence where Marmite is concerned.
I’m a lover. To the point that I will have double Marmite, on everything.
Mike’s a hater. He can’t stand the smell of it, the sight of it, he won’t even kiss me when I’ve eaten it. Oh dear… This relationship is doomed.
Nothing, in my opinion, goes better with Marmite than CHEESE. Yum! A nice, thick hunk of extra mature Cheddar. Oh yeah.
On the whole, we are a family of Marmite lovers (black sheep Mike aside). So when a close family member was recently taken ill, I wanted to bake something for her to cheer her up. A short internet browse later and I had come across not one, but two recipes for Cheese and Marmite scones. It was a sign!
This recipe is adapted slightly from both BBC Good Food and Scarletscorchdroppers. And it is THE EASIEST AND QUICKEST scone recipe you will ever come across. These babies went from being raw ingredients to being on my plate slathered in butter within half an hour. Can’t complain at that!
Oh… And just before we begin… They’re pronounced “scon” NOT “sc-oh-n”.
Now that we’ve got that settled, here’s the recipe.
Ingredients
280g self raising flour
1 tsp baking powder
50g butter or baking spread (I used Stork)
90g extra mature Cheddar cheese
1 large egg
2 tbsp Marmite (throw in an extra tbsp if you’re proper mental)
5tbsp milk
Method
— Preheat the oven to 190 degrees Celcius. Prepare a baking tray by cutting a piece of baking paper to size and stick it to the tray using a dab of Stork.
— Next, take a food processor and put in the flour, baking powder and Stork. Pulse until it looks like bread crumbs. You can do this by hand if you don’t have a food processor, but it’s not nearly as lazy or as quick!
— Add in 50g of the cheese and pulse again. Mix the egg, Marmite and milk in a jug and whisk until combined, then pour into the food processor and pulse again until it’s all mixed in.
— Remove the dough from the food processor and knead a couple of times on a lightly floured surface, just to bring it all together properly. Remember – with scones, the less you handle them, the better, so keep it to the bare minimum.
— Roll out the mixture to about 2 cm thick. Take your scone cutter and cut out circles. Don’t twist the pastry cutter as you remove the circles as this action will prevent the scones from rising as well as they could.
— Once you’ve cut all your scones (you should have about 8), place them on the baking tray, brush the tops with a dab of milk and scatter over the remaining cheese. Bake in the oven for between 10-15 minutes (mine took 13). Keep an eye on them to make sure they’re rising and remove them when they’re golden brown.
— Leave to cool slightly then eat them warm with some butter on them… Or if you’re really crazy, add a couple of slices of cheese, a smear of Marmite and sandwich together.
Eat Sleep Bake Repeat 