Cheese & Marmite scones

Instructions

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1. 1 Heat oven to 220C/200C fan/gas 7 and dust a baking tray with a little flour. Mix the flour and baking powder in a large bowl. Put 1 tsp yeast extract in a jug, add the egg and make up to 300ml with the milk. Stir in the oil, then beat really well to dissolve the yeast extract.
2. 2 Tip 85g of the cheddar into a bowl and mix with the cream cheese and remaining yeast extract to make a spread. Toss the rest of the cheese through the flour mixture, then pour in the milk mixture and stir with the blade of a knife until it comes together. (You need to work quickly once you’ve added the liquid, as it activates the baking powder.) Tip onto a lightly floured work surface and gently knead the mix, taking care not to overwork it, as it will make the scones heavy.
3. 3 Press or lightly roll the dough into an oblong about 20 x 25cm. Spread with the yeast extract mixture and roll up from the longest side to create a tight, fat cylinder. Pat the ends of the cylinder to straighten them, then slice into 8 pinwheels and put on the baking tray, patting them to make flattish rounds. Bake for 12-15 mins until golden and cooked.
4. 4 Leave for a few mins on the tray to allow the cheese centre to harden a little, then transfer to a wire rack to cool. Eat warm or cold. Best eaten on the day they are made.