Where do you stand on the Great Marmite Debate, dear Readers? I’m a lover, 100%, can’t get enough, UTTERLY obsessed with the stuff. I love it so much that I have been known (shhh…) to eat a spoonful of it straight out of the jar.
Having said that, I can (kind of) understand the haters I suppose – it is a pretty strong taste. Do you know what really discombobulates me though? People who are ‘neither here nor there’ about it. WHAT IS WRONG WITH YOU GUYS?? It’s unnatural. Stop it.
If, like me, this confuses and irritates you beyond belief, you may not be able to cope when I tell you that… wait for it… even people who DON’T like marmite like these scones.
It’s OK. Breathe. Have a sit down, take some time to compose yourself.
If, notwithstanding the traumatic news I’ve just imparted, you’re brave enough to give this recipe a go you won’t regret it for a second. Whether you’re a lover or a hater or something in between (breathe…) the scones are light and easy to make, and the wholemeal flour with the cheese and marmite means they have real depth of flavour. They’re easily tasty enough to eat with just butter but also great with other fillings. One of my favourites is phili and chilli jam. Don’t knock it ‘til you’ve tried it…
To make 10-12 scones you will need:
140g self raising flour, and 140g wholemeal flour
50g butter, cubed
85g (ish) strong cheddar (grated), plus a little bit extra to put on top of the scones. Buy the decent stuff, or you won’t be able to taste it!
3 tbsp milk
2 tbsp plain yogurt
1 tbsp marmite
What to do:
- Put your flour and butter in a bowl and ‘rub in’ the mixture until it’s the consistency of breadcrumbs
- Add your grated cheese and stir, make a well in the centre of the bowl
- In a separate bowl, beat together your egg, milk and yogurt, then add the marmite and beat that in as well. This is actually easier than you think, even if your marmite starts off the consistency of setting cement
- Pour your marmite-y mixture into the well in the centre of the bowl and stir the mixture in. When it gets too difficult to stir, get in there with your hands and bring the mixture together to make a dough. You may have to add a drop more milk, but be careful as a little goes a long way and you don’t want soggy dough. If you do go too far in the other direction, add more flour
- When you’re done, turn the mixture out on a floured surface and roll it out until it’s about ½ inch thick, use either a cutter or a wine glass (don’t judge) to cut out your scones – there will always be some dough left over at the end that you have to freestyle with and that scone will be all lumpy and misshapen – that’s the Ugly Duckling, and you can eat that one first
- Place them on a greased baking tray and put in the oven at 200ºC/Gas Mark 6 for about 12m until the top is golden brown, when you take them out some of the scones will have little bits of cheese oozing out of the sides… Phwoar…
- Leave to cool on a wire rack, try not to eat them all at once…