Cheese and Marmite Scones
Ingredients
- 16 oz Plain flour
- 1 tsp Baking powder
- 3 tsp Marmite or Vegemite
- 1 ea Egg – large
- 8.5 fl oz Whole milk
- 1 tbsp Canola oil
- 5 oz Grated extra sharp cheddar cheese
- 3.5 oz Cream cheese – softened
Instructions
- Heat oven to 400ºF. Lightly dust a baking tray with flour. In a large bowl, mix together the flour and baking powder. Put 1 tsp Marmite or Vegemite in a jug, add the egg and make up to 10 fl oz with the milk. Stir in the oil, then beat really well to dissolve the Marmite. This takes a bit of effort as Marmite does not mix easily.
- In a bowl add 3 oz of the cheese, the softened cream cheese and the remaining 2 tsp of Marmite. Blend together to make a spread. Mix the remaining cheese with the flour and mix before adding the milk/Marmite mixture. Bring it all together with the blade of a knife, working quickly to create a fairly soft dough. Tip the dough onto a lightly floured surface and knead lightly. Over kneading will make the scones heavier.
- Press or lightly roll the dough into an oblong about 8 x 10 in. Spread with the Marmite 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 rounds and put on the baking tray, patting them to make flattish rounds. Bake for 12-15 mins until golden and cooked.
- 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.