Marmite is a flavor most Americans aren’t familiar with and find very…odd when they first try it, but I LOVE it – it’s deeply yeasty and salty and satisfying. These scones take the strong flavor of Marmite but dilute it a bit – it’s mixed into the dough and a jalapeno cream cheese and cheddar filling that the scones are rolled around like a cinnamon bun. If you haven’t tried Marmite before, try a little taste before you make these. If you like the taste you’ll love these scones (as I do), but if you don’t you won’t be a fan (like my husband).
The jalapeno was an accident, actually…I’ve been meaning to make this BBC Good Food recipe for ages, and all I had on hand today was jalapeno cream cheese. I was a little worried that it wouldn’t work with the Marmite, but I think the result is delectable. As with anything you cook or bake, don’t worry about modifying recipes based on what you have in the house…sometimes it the flavors don’t work, but more often you end up with a tasty flavor combination that you never would have thought to combine otherwise!
To make this Saturday on Halloween weekend cooking experience even more magical than it was with a blue sky, sun, and turning leaves outside, I watched Nightmare Before Christmas while making the scones. I’ve got a terrible cold, so I think the rest of my day may also be taken up by some of the movies I love for Halloween – Practical Magic, Hocus Pocus, Coraline, Donnie Darko…so many great options!
- 450g plain flour, plus extra for dusting
- 1 tbsp baking powder
- 3 tsp Marmite
- 1 large egg
- about 250ml milk
- 1 tbsp vegetable oil
- 140g extra sharp cheddar, grated
- 100g jalapeno (or plain, if you prefer) cream cheese
- Heat oven to 425F/220C/200C fan/gas 7 and line a baking tray with parchment paper. Put 1 tsp Marmite in a measuring cup, add the egg, and fill the cup up to the 300ml line with the milk. Stir in the oil, then beat really well with a whisk or fork to dissolve the Marmite. Put 85g of the shredded cheddar into a small bowl and mix it with the cream cheese and the remaining 2 tsp of Marmite to make a spread.
- Mix the flour, baking powder, and the rest of the shredded cheese in a large bowl. Pour in the milk mixture and stir with the blade of a knife until it comes together. (You need to work quickly once you’ve added the liquid, as it activates the baking powder.) Tip the dough onto a lightly floured work surface and gently knead the mix, taking care not to overwork it, as it will make the scones heavy.
- Press or lightly roll the dough into an oblong about 20 x 25cm. Spread with the Marmite mixture and roll up from the longest side to create a tight, fat cylinder. Pat the ends of the cylinder to straighten them, then slice into 8 pinwheels and put on the baking tray, patting them to make flattish rounds.
- Bake for 12-15 mins until golden and cooked. Leave for a few minutes on the tray to allow the cheese center to harden a little, then transfer to a wire rack to cool. Eat warm or cold, but they’re best eaten on the day they’re made!
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