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Mini Marmite scones recipe

38 ratings

The rich flavours of Red Leicester cheese and salty Marmite are a match made in heaven in these delicious scones. They're perfect for serving as part of a unique afternoon tea, or for popping into your little one's lunchbox. See method

Serves 16
10 mins to prepare and 15 mins to cook, 10 mins to cool
108 calories / serving
Freezable

Ingredients

250g (8oz) self-raising flour, plus a little extra dust
1 tsp bicarbonate of soda
½ tsp mustard powder
75g (3oz) red Leicester or Cheddar cheese, grated
50g cold unsalted butter, cut into chunks
150ml buttermilk
1 tbsp Marmite

No self-raising flour? Add 2 tsp baking powder for every 150g plain flour

Each serving contains

Energy
455kj
108kcal 5%
Fat
5g 6%
Saturates
3g 13%
Sugars
1g 1%
Salt
0.5g 9%

of the reference intake
Carbohydrate 14.5g Protein 3.3g Fibre 0.5g

Method

Heat oven to gas 6, 200°C, fan 180°C. Put the flour, bicarbonate of soda, mustard powder and a pinch of salt into a bowl or a food processor. Add the butter and pulse until the mixture resembles breadcrumbs. If you’re not using a processor, rub the mixture with your fingers. Add the cheese and stir to combine.
Mix the buttermilk with the Marmite in a jug, stirring well to combine. Add this slowly to the dry ingredients, reserving a little in the jug. Lightly knead the mixture to form a soft dough. Don't overwork it or the scones will become tough.
Lightly coat your rolling pin in flour and then roll out the scone dough on a lightly floured surface. Cut out 16 rounds, using a 5cm (2in) round cutter, or slice into triangles if you don’t have a cutter.
Transfer to a non-stick baking sheet, then brush the tops with the buttermilk and Marmite mixture that's left in the jug and bake for 15 minutes, until the scones are golden brown. Cool on a wire rack.

See more Baking recipes