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.
- 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
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.
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.
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.