Cheddar-Marmite Scones Recipe

By
Sydney Oland
Sydney Oland: Contributing Writer at Serious Eats
Sydney Oland
Sydney Oland lives in Whitehorse, Yukon Territory, where she develops recipes and owns and operates three businesses: a bean-to-bar chocolate company, an ice cream company, and a collective food production space. Previously, she wrote brunch and British food recipe columns for Serious Eats.
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Updated May 01, 2019
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Sydney Oland

As we enter our fourth week of Marmageddon, we'll be delving into the world of baking. Most people enjoy their Marmite on some toast with butter, so we were confident that adding the salty spread to some cheddar-studded scones would hit the spot. These small cakes are simple and deeply savory, begging to be slathered in even more Marmite and butter.

Although this is the most Marmite we've used during our month-long salute to the British spread, Marmite and cheddar make excellent bed-fellows and these scones aren't overpowering by any means. If you happen to be making these in the morning, then I suggest splitting one open and filling it with some bacon and a fried egg for an over-the-top, better-than-you-can-imagine breakfast sandwich.

Recipe Details

Cheddar-Marmite Scones Recipe

Prep 30 mins
Cook 20 mins
Total 50 mins
Serves 18 servings
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Ingredients

  • 4 cups (20 ounces) all-purpose flour
  • 2 teaspoon baking powder
  • 1 1/2 cups (about 6 ounces) grated sharp cheddar cheese
  • 2 sticks (16 tablespoons) butter, cut into small pieces
  • 5 eggs, divided
  • 1 1/2 cups milk
  • 1 tablespoon Marmite

Directions

  1. Adjust oven rack to middle position and preheat to 400[°]. In a large bowl, whisk together flour, baking powder, and grated cheddar cheese. Using your fingers or a pastry cutter incorporate butter into flour until the mixture resembles wet sand or cornmeal.

  2. In a separate bowl whisk together 4 eggs, milk, and Marmite (it may take a bit of whisking to get the Marmite to incorporate) pour wet ingredients over dry ingredients and mix with a spatula until a dough forms. Turn dough out onto floured work surface and using a 2 inch circle cutter or a small mug form 18 small rounds.

  3. Place rounds on a parchment-lined baking sheet. Beat remaining egg and brush each scone. Bake in preheated oven until scones are brown, about 20 minutes. Serve immediately.

Special equipment

Baking sheet

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