|1 cup||flour — all-purpose|
|2 tsp||Robertson's baking powder|
|1/4||smoked paprika — or cayenne pepper|
|1/2 tsp||dried oregano|
|black pepper — freshly ground|
|1 cup||mature cheddar cheese — grated|
|150 ml||milk — full cream|
|60 ml||LANCEWOOD® Buttermilk|
|a pinch of crushed dried chilli flakes|
Preheat the oven to 200° C. Grease 2 x 12-hole mini muffin tins. Sift together the flour, baking powder, salt, paprika, oregano and milled pepper. Add the cheese to the dry ingredients and mix through.
In a jug, whisk together all the wet ingredients until well combined. Pour into the flour and fold through lightly until just combined. Don’t over-mix or the scone crumb will be tough.
Spoon a tablespoon amount of batter into each muffin hole. Bake for 15-18 minutes until golden and cooked through.
Heat the Marmite and butter until melted. With the scones still in the tins, brush with the Marmite glaze. Un-mould and serve warm.
Reprinted with permission of Dianne Bibby.