A fabulous recipe for Sourdough Cheese and Marmite Scones which uses sourdough discard, and spring onions (green onions) for extra flavour.
Using Sourdough Discard
The recipe uses just 60g of recently fed and bubbly sourdough starter. The recipe also has Marmite and spring onions in it, along with vintage Cheddar cheese.
These Sourdough Cheese & Marmite Scones were a revelation, a cross between a normal scone, as in short and light, but almost like a bread roll with a bit of chewiness and a layered flaky texture.
The recipe, which I have shared at the end of this post, is simplicity itself, with no requirement to knead or prove the dough.
You can of course make these with your usual sourdough starter, as in not discard, and I often make these scones with freshly fed starter. The addition of Marmite adds a real “unami” taste to these scones.
If you don’t have any sourdough starter handy, or you don’t make sourdough bread, than you can make these by adding a 7g sachet of normal “quick action” yeast for that chewy and layered flaky texture.
These Sourdough Cheese and Marmite Scones are delicious when buttered, or, serve them with a cheese board, soup, stews, casseroles or as part of an afternoon tea. They also make great sandwiches.
Notes and Substitutions
- Make them vegan by omitting the buttermilk and butter, and using oat milk and a plant-based spread.
- To freeze, allow them to cool completely and pack them into a container with paper between each layer, or in a bag.
- Add wild garlic when it is in season, or chopped chives. I have a recipe here: Sourdough Cheese & Wild Garlic Scones
- You can use any hard cheese in this recipe, and a mixture of cheese works well too.
- The extra 4 hours time in preparation is the time for the starter to wake up and become bubbly – this can vary according to how strong your starter is and how warm your kitchen is etc.
- Add crispy fried bacon for a breakfast version of these scones.
More Recipes for Scones
- Cranks Cheese Scones
- Beremeal Parsley Scones with Seaweed Salt & Black Pepper
- Mini Cheese Scones with Creamy Peppadew Spread
- Wensleydale Cheese, Leek & Walnut Scones
- Lemon Glazed Blackberry & Apple Scones
- Fresh Blueberry Scones Recipe
- Old-Fashioned Rose Lemonade Scones Recipe
- Victoria Scones for a Jubilee Tea
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Recipe for Sourdough Cheese and Marmite Scones
- 60g recently fed sourdough starter, or discard
- 450g self-raising flour
- 1 teaspoon baking powder
- 1 teaspoon sea salt
- 50g softened butter
- 250g grated vintage or extra mature Cheddar cheese
- 21 x small bunch spring onions, trimmed and finely chopped
- 3 teaspoons Marmite
- 1 x 284ml carton of buttermilk
1. Pre-heat the oven to 200C/Fan 180C/400F/Gas mark 6. Grease and/or line a large baking tray with baking paper.
2. Mix the flour, baking powder and salt together in a large bowl. Rub in the butter until it resembles fine bread crumbs.
3. Add 200g of the grated cheese and the chopped spring onions, mix well.
4. Mix the sourdough starter, Marmite and the buttermilk together and pour it into the dry ingredients. Mix well, initially with a knife or a spoon, the bring the dough together with your hands. DO NOT OVER HANDLE.
5. Place the dough on a floured board and gently roll out until it is 2.5cm (1") thick. Stamp out the scones with a 7.5cm (3") scone cutter, re-rolling the dough to make the final scones.
6. Place the scones on the prepared baking sheet and brush milk over them all, before scattering the remaining grated cheese over the top.
7. Bake them in the oven for 20 minutes until they have risen, are golden brown and the cheese has melted.
8. Remove them from the oven and place them on a wire cooling rack.
9. Serve them split in half and buttered. They are wonderful with cheese, soup, stews, casseroles or as part of an afternoon tea. They also make great sandwiches.
To freeze, allow them to cool completely and pack them into a container with paper between each layer, or in a bag.
Add wild garlic when it is in season, or chopped chives.
You can use any hard cheese in this recipe, and a mixture of cheese works well too.
The extra 4 hours time in preparation is the time for the starter to wake up and become bubbly - this can vary according to how strong your starter is and how warm your kitchen is etc.
Nutrition InformationYield 12 scones Serving Size 1
Amount Per Serving Calories 271Total Fat 11gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 4gCholesterol 31mgSodium 926mgCarbohydrates 33gFiber 2gSugar 2gProtein 10g