Cheese & Marmite scones with malt butter

Ingredients

For the scones:

• Flour for the baking tray and rolling
• 60g Cheddar cheese, grated
• 225g self-raising flour
• ¼ tsp salt
• 55g butter, cut into 1cm cubes
• 100-130ml milk
• 1 tbsp Marmite
• 2 tbsp milk
• 1 tbsp seeds

For the malt butter:

• 100g softened butter
• 2 tbsp malt extract
• 2 tbsp milk
  Malt butter can be made in pairs or as a group

Setup

• Preheat oven to 190°C
• Lightly flour a baking tray
• Prepare a food processor

Method

1. Whisk the milk and Marmite together in a small jug
2. Sift the flour and salt in a separate bowl
3. Stir the butter into the flour and rub in using your fingertips until the mixture resembles breadcrumbs
4. Stir in the cheese
5. Then pour in most of the milk and mix to a soft, spongy dough using a cutlery knife or wooden spoon. Add more milk if needed
6. Tip the dough onto a lightly floured work surface
7. Pat down the dough into a round approximately 2½cm thick 
8. Using a 5-6cm cutter for the scones, dip the cutter into flour first then stamp out the scones without twisting the cutter 
9. Put the scones on the floured baking tray and lightly brush with the milk and sprinkle with seeds if you are using them
10. Bake in the top third of the oven for 10 – 15 mins or until they have risen and are golden brown all down their sides as well as on top
11. Remove the scones from the oven – be careful of the hot baking sheet
12. Cool the scones on a wire rack
13. Whilst they are cooling, make the malt butter
14. Place the butter and malt extract into a food processor and process until completely smooth 
15. With the machine still on, add the milk to lighten it
16. Serve some butter with the warm scones.

Check for cooked

• Scones are risen and golden brown
• Butter is smooth

Variations

• Molasses could be used instead of malt extract
• The Marmite could be left out