A tasty vegetarian take on the classic recipe, these scrumptious scones from The Hairy Bikers’ new cookbook Veggie Feasts are wonderful served hot with a generous dollop of butter.

Chese and marmite scones main
(Seven Dials/Andrew Hayes-Watkins/PA)
Chese and marmite scones main
Print Recipe
Nutrition Facts
Cheese and Marmite scones
Amount Per Serving
Calories 310 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 10g63%
Cholesterol 44mg15%
Sodium 402mg17%
Potassium 183mg5%
Carbohydrates 31g10%
Fiber 1g4%
Sugar 3g3%
Protein 10g20%
Vitamin A 484IU10%
Calcium 192mg19%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Cheese and Marmite scones

Take your scones to the next level
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Side Dish, Snack
Cuisine: British
Servings: 8
Calories: 310kcal
Author: The Hairy Bikers


  • Saucepan
  • Bowl
  • Baking tray


  • 150 ml whole milk
  • 1 tbsp Marmite
  • 300 g self-raising flour plus extra for dusting
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 85 g butter chilled and cubed
  • 150 g vegetarian hard cheese (such as Cheddar) coarsely grated
  • 1 tsp mustard powder
  • 1 tbsp caster sugar


  • First heat the milk in a pan until it is just starting to feel hot – blood temperature. Whisk in the Marmite until it has combined completely with the milk – the milk should turn a colour similar to milky coffee. Remove the pan from the heat and leave to cool down. If you have time, chill it as well, but don’t worry if you can’t.
  • Mix the flour, baking powder and salt in a bowl. 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 time allows, leave the mixture in the fridge to chill for half an hour.
  • Preheat the oven to 220°C/Fan 200°C/Gas 7. Line a baking tray with baking paper.
  • Reserve a tablespoon of the milk and Marmite mixture for a glaze and pour the rest into the bowl of dry ingredients. Mix everything together as quickly as you can, using either a table knife or your fingers. Don’t overwork or the scones will be tough.
  • Turn the dough out onto a floured work surface and pat it down until it is about 3cm 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 to keep handling to a minimum – and cut out more scones. You should end up with about eight.
  • Put the scones on the baking tray and brush with the reserved milk and Marmite. Bake for 12–15 minutes until they are well risen and deep golden brown. Eat hot or cold, with lots of butter.


Calories: 310kcal | Carbohydrates: 31g | Protein: 10g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 44mg | Sodium: 402mg | Potassium: 183mg | Fiber: 1g | Sugar: 3g | Vitamin A: 484IU | Calcium: 192mg | Iron: 1mg

The Hairy Bikers’ Veggie Feasts by Si King and Dave Myers, photography by Andrew Hayes-Watkins, is published by Seven Dials.

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