Cheddar, chive and Marmite scones
- June 2021
- Makes 8 scones
Take your cheese scone game to the next level with Debora Robertson’s easy recipe for flaky and light cheddar, chive and Marmite scones.
Love a savoury bake? Take a look at our courgette and Grana Padano muffins.
- Vegetarian recipes
- 8.2g (5g saturated)
- 24.7g (1g sugars)
- 250g self-raising flour, plus a little more for rolling out
- 1 tsp baking powder
- 40g unsalted butter, chilled and cut into small cube
- 2 tbsp finely chopped chives
- 2 tsp Marmite
- 130ml whole milk, plus extra for brushing (or use single cream)
- 70g mature cheddar (veggie if you need it to be), grated
- Heat the oven to 200°C fan/gas 7. Put the flour and baking powder in a bowl with a pinch of salt and give it a good whisk – or sift it into the bowl if you don’t have enough to do. Then briskly rub the butter into the flour with your fingertips until it resembles coarse crumbs, with just a few little nuggets of butter left in. Stir in the chives and a few grinds of black pepper. Whisk the Marmite into the milk, then stir this into the flour using a knife until you have a raggy dough.
- Turn it out onto a floured surface and pat together gently into a square. With a floured rolling pin, gently roll it out to a rough 22cm x 30cm rectangle. Scatter over three quarters of the cheddar, then fold the dough over itself twice, as if folding a letter (remember those?). Roll it out again and fold it again, then roll to 2cm thick. Done with a very gentle touch, this helps to make the scones flaky and light. Dip a 6cm cutter in flour, then cut out the rounds and place on the baking sheet, quite close together.
- Brush the tops of the scones with milk or cream, sprinkle with the rest of the cheese, then bake for 16-17 minutes until golden on top. Eat while still warm, split, with lots of butter (and Marmite if you’re a fan) melting into the flaky surface.
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