Marmite Cheese Scones
There’s not much of a story behind these scones—I just wanted to make something savoury after eating a lot of cheese recently. I’d had Marmite on toast that morning and thought, why not add Marmite directly to the dough instead of spreading it on top afterward? It’s a simple idea, but it works brilliantly. Marmite milk, which I used in the recipe, is a game-changer—it adds a subtle umami depth that elevates the scones. I think flavoured milk, whether cereal milk or Marmite milk, needs to be used more in baking. When making the dough, I handled it as little as possible, mixing most of it with a knife to avoid overworking it, especially during a heatwave. You could use a food processor if you prefer, or rub the butter in by hand—it’s up to you. For the cheese, I used a mix of Cheddar and Red Leicester because that’s what I had in the fridge, but a harder cheese would work even better. I’m curious how a Cheddar and goat’s cheese combo would turn out… maybe next time!
Makes approx 8 (largish)
Hands-on Time 20 minutes
Baking Time 14 minutes
Ingredients
155ml milk
1 tbsp Marmite
160g cheese
300g plain flour (plus extra for dusting)
1/8 tsp salt
1 tsp mustard powder
3 tsp baking powder
70g unsalted butter (cubed and chilled)
1 medium egg
Equipment
Jug
Spoon
Coarse grater
Plate
Bowl
Sharp knife
Rolling pin
Small bowl
Pastry brush
Baking sheet
Method
1. Preheat the Oven
Preheat the oven to 210°C/190°C (fan)/410°F/Gas Mark 6.
2. Prepare the Marmite Milk
In a jug, mix the milk and Marmite until it resembles a runny caramel.
3. Grate the Cheese
Grate the cheese onto a plate.
4. Make the Dough
In a bowl, combine the flour, salt, mustard powder, and baking powder. Stir with the blade of a knife.
Add the cubed butter and cut it into the flour until the mixture resembles fine breadcrumbs.
Pour in 140ml of the Marmite milk and mix with the knife until the dough starts to come together.
Add 120g of grated cheese and continue mixing until a golden speckled dough forms.
5. Shape the Scones
Lightly flour a worktop and turn the dough out onto it. Roll the dough into a rough circle about 2cm thick.
Cut the circle into 8 wedges like a pizza.
6. Bake the Scones
Place the scones on a baking sheet, spaced apart.
Beat the egg in a small bowl and brush it over the scones. Sprinkle the remaining grated cheese on top.
Bake on the middle shelf for 14 minutes until golden and the cheese has melted.
7. Cool and Serve
Let the scones cool slightly before serving.
Enjoy!
