Everyone like a scone and these ones are the best, very cheesy and savoury but a very light texture.

A really lovely scone for snack boxes, lunch with cheese and pickle for a twist on a ploughman’s lunch or just as a real treat with butter.

Makes 8.

150ml whole milk
1tbs marmite
300g self – raising flour plus extra for dusting
1tsp baking powder
¼ tsp salt
Pinch of black pepper
85g butter, chilled
150g mature cheddar cheese, grated
1tsp mustard powder
1tbs caster sugar

Method

Preheat the oven 220c, gas 7 or 425f and line 2 baking trays with baking paper.

Heat the milk in a pan until it is just starting to feel hot, whisk in the marmite until combined, it will look like milky coffee. Remove the pan and leave the mixture to cool, if you have time, chill it.

Mix the flour, baking powder, salt and pepper. Add the butter and rub it in until the mixture is the texture of fine breadcrumbs. Add the grated cheese, mustard powder and sugar, then if you have time allow the mixture to chill in the fridge for 30 minutes.

Reserve a tablespoon of the milk and marmite mixture for a glaze and pour the rest into the bowl with the dry ingredients. mix everything together as quickly as possible either using your fingers or a table knife. Do not over work or the scones will be tough.

Turn the dough out onto a floured work surface and pat it down until it is about 3cms thick, do this with your hands no need for a rolling pin. Dip a 6cm cutter in flour and cut out rounds, pushing the cutter straight down without twisting. Squash the remaining dough together, again trying not to over handle the dough, cut out more scones to end up with 8.

Put the scones on the baking tray and brush with the reserved milk and marmite mixture. Bake for 12 -15 minutes until they are well risen and deep golden brown. Eat hot or cold with lots of butter.