Savoury flavour combinations don’t get much better than cheese and marmite, even if some people hate it.
The duo is perfect for flavouring so many baked goods, scones included.
While there are so many recipes out there for this British teatime classic, the Hairy Bikers have one of the quickest at just 30 minutes from start to finish.
Sharing the recipe from their cookbook Veggie Feasts, the beloved chef duo claimed that the “scrumptious scones” are “wonderful served hot with a generous dollop of butter”.
What’s more, they cook in just 12-15 minutes.
Method
Melting the sticky marmite into the milk is the first step to this recipe, so start by heating the milk in the pan until it just starts to feel hot.
Whisk in the marmite until it has completely combined with the milk and the liquid resembles the colour of milky coffee.
Remove the pan from the heat and allow the mixture to cool. If time permits, pop it in the fridge for a while before moving on to the dough.
In a large mixing bowl, combine the flour, baking powder and salt. Add the butter and rub it into the mixture to form fine breadcrumbs, then add the grated cheese, mustard powder and sugar.
Again, if time permits, the Hairy Bikers recommended leaving the dough to chill in the fridge for half an hour.
Meanwhile, preheat the oven to 220C/fan 200C/ Gas 7, then line a baking tray with greaseproof paper.
Reserve a tablespoon of the milk and marmite mixture for a glaze and pour the rest into the bowl of dry ingredients. Mix everything as quickly as possible, using a table knife of your fingers, but take care not to overwork the scones.
Turn the dough onto a floured work surface and pat it down until it’s about 3cm thick, there’s no need for a rolling pin. Next, dip a 6cm cutter in flour and start cutting the dough into rounds by pushing the cutter straight down – no twisting.
Cut out roughly eight scones, then pop them on a baking tray and brush with the reserved milk and marmite mixture.
Bake in the oven for 12-15 minutes until they are well-risen and deep golden brown.
