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Mini Marmite scones recipe

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


  • 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

  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.

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