Light and fluffy savoury scones from Debora Robertson’s ” Notes from a Small Kitchen Island”. Serve warm, split with plenty of butter and a little more Marmite.
Ingredients
- 250 g self raising flour plus a little for rolling and dusting the cutter
- 1 tsp baking powder
- 1 tsp English Mustard powder
- 1/2 tsp salt
- 50 g unsalted butter very cold, cut into small cubes
- 1 tbsp finely chopped chives
- 2 tsps Marmite
- 160 ml whole milk
- 100 g cheddar cheese coarsely grated
- a little milk or single cream for brushing the top
Servings:
Instructions
- Preheat the oven to 200 C, 180 Fan, Gas 6. Line a baking sheet with non stick baking parchment.
- Put the flour, baking powder, mustard powder and salt into a bowl and whish them together. Briskly rub the butter into the flour with your fingertips until it resembles coarse crumbs, with a few little niggets of butter left in the mixture.
- Sprinkle on the chives and stir. In a small jug mix the Marmite into the milk until it is well blended.
- Make a well in the flour mixture and stir in the milk using a dinner knife until you have a soft craggy dough. Tip it out onto a floured surface and pat together gently into a round.
- With a floured rolling pin roll out as a rectangle, about 21 cm by 14cm. Sprinkle two thirds of the cheese on top, then fold it over itself twice ( like folding a letter) and roll out again to 2 cm thick.
- Dip a square 7 cm cutter into flour, then cut out the scones and place on the prepared baking sheet. Brush them with milk or single cream, sprinkle on the rest of the cheese and bake for 15-18 minutes until golden on top.
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