Are you a Marmite lover or a Marmite hater? There seems to be no in-between and we’re a family that contains both, so it’s always a quandary as to whether to use it as a flavouring or not. Although to be fair there are far more Marmite lovers, so the savoury yeasty spread often wins.
I find that savoury snacks are lacking for Little S – there are so many things she can’t have when out people would reach for a savoury option. That’s where the marmite comes in. Little S really doesn’t like marmite but she loves these deeply savoury scones, somehow the marmite-y flavour turns into a more appealing savoury taste when it’s added to a bake. Savoury scones make a perfect tasty snack or side to a big bowl of soup, or just a speedily made change from a bread roll. The beauty of scones is that they take little time to make and bake, so once you feel confident you can whip up a batch in no time at all. Serve with extra marmite if you’re on the fan side!
I’d heard that adding cream of tartar made scones extra light and fluffy and I was desperate to try the idea out, and my it’s a great addition, the texture of these scones will blow your mind. Look at that craggy delicate texture, no heavy stodgy scones here!
(dairy-free, egg-free, nut-free, soya-free, sesame-free, vegetarian and vegan)
250g plain flour
1 tsp bicarbonate of soda
2 and 1/4 tsp cream of tartar
25g dairyfree margarine
15g vegetable fat (or use 15g extra margarine)
150ml dairy free milk
2 tsp marmite
- Preheat oven to 220 degrees Centigrade
- In a bowl, combine the flour, salt, bicarbonate of soda and cream of tartar. Rub the fats into the flour until it looks like fine breadcrumbs.
- Stir the marmite into the milk and pour into the flour mix. Very gently bring together to form a rough dough. Be very gentle, do not knead, otherwise you’ll get tough scones and no-one wants that!
- Stamp out circles and place on a baking sheet. Brush the tops with a little milk mixed with marmite.
- Bake for 12-14 minutes until golden and risen.