‘Cheese’ and Marmite Giant Scone

Preparation info

  • Difficulty


  • Makes 1 giant scone, serves


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Marmite is an excellent source of vital vitamins and minerals in a vegan diet, or at least, that’s my excuse for shovelling the black stuff into my face by the teaspoon when prowling my kitchen looking for a snack. I brought this scone along on the day we photographed the cover for this book, and the team was much larger than I realised. We cut it into slivers, but they were slivers that everyone raved about, and the smell of Marmitey baked goodness lingered hungrily in the air of the studio for the rest of the day. I’ve left the milk and cheese elements of this recipe deliberately ambiguous so as not to be too prescriptive; every vegan I’ve met has their own favourite types, but I’ll offer some guidance as to my own personal tastes. For milk, soya works fine – both the refrigerated and the UHT varieties. Soya light has variable results. Almond and coconut ‘milks’ tend to be a little on the sweet side for this, but if that’s what you fancy, go for it. Violife mature Cheddar-flavour block would be my choice here, and it’s available in most supermarkets. Bute Island mature Cheddar-style grated Cheese is a good shout, too.

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  • 3 tbsp cooking oil, plus extra for greasing
  • 225 g self-raising flour
  • A pinch each of salt and black pepper
  • 2 tbsp Marmite or other inferior yeast extract
  • 150 ml your favourite vegan ‘milk’
  • 50 g vegan mature ‘cheese’


  1. First grab a large mixing bowl, and turn your oven on to 200°C (fan 180°C/400°F/gas 6). Lightly grease a 20cm round cake tin or decent-sized loaf tin (about 450 g), and set to one side.
  2. Measure the flour into the bowl and add the salt and pepper. Pour in the oil, and add the Marmite, ‘milk’ and ‘cheese’. Mix well to form a tacky dough; I use a rubber spatula for this, as a wooden spoon tends to get clogged up, but either will do.
  3. When all the ingredients are well combined, tip and scrape them into the cake or loaf tin, and pop in the oven on the centre shelf for 25 minutes to cook, until risen and golden.
  4. Allow to cool for 15 minutes in the tin before turning out to serve. Serve immediately, or cool completely and store in an airtight container for up to 3 days. It can also be frozen for up to 3 months.