Name: Marmite cheese scones
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Yield: 20 servings
Cuisine: Bake
Ingredients: 1 cup flour all-purpose; 2 tsp Robertson's baking powder; 3/4 salt; 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; 2 butter; 1 tsp marmite

Recipe Disclaimer

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Ingredients (12)

1 cup	flour — all-purpose
2 tsp	Robertson's baking powder
3/4	salt
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

MARMITE GLAZE:

2	butter
1 tsp	marmite

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Method:

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.

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