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Easy Cheddar Cheese and Marmite Scones Without Egg

A traditional British snack, fluffy Cheese and Marmite scones are easy to make and contain no egg. The scone dough is mixed all in one bowl, so less clean-up! They are perfect for picnics, lunchboxes and after-school snacks. The combination of Marmite and cheese is great for those Marmite lovers in your life.

A stack of 3 cheese and 
Marmite scones.

What Makes These Cheese and Marmite Scones Great!

  • Light and Fluffy: These Marmite scones, have a light texture with their soft and airy dough.
  • Customisable Sizes: Whether you prefer larger or smaller scones, simply adjust the size and keep an eye on the baking times for perfect results.
  • Egg-Free Option: If you follow an egg-free diet, this recipe is perfect for you! These scones are deliciously made without the use of eggs.

Savoury Marmite Scones make perfect after-school snacks and a great alternative to sandwiches in lunchboxes. Spread your homemade Marmite and Cheese scones with some cream cheese and you’re good to go!

While scone recipes can be made both savoury like these two-cheese scones or sweet, like these rhubarb and ginger scones. I have incorporated one of my favourite flavour combinations in this scones recipe; cheddar cheese and Marmite!

What’s more, these scones are egg-free. Yes, you can make scones without eggs and still have a fluffy texture to the dough.

With this simple recipe that’s super easy to make, you can create Bakery-style homemade scones even if you’re a beginner in the kitchen! And if you want the lightest, fluffiest cheese and Marmite scones, the only rules you need to follow are to keep the butter cold and don’t overmix the dough!

Overhead view of the baked scones in a random pattern, surrounded by decorative items.

Equipment Needed To Make Cheese And Marmite Scones

  • Large Bowl: A large mixing bowl is needed for combining the dry and wet ingredients to make the scone dough.
  • Pastry Cutter or Fork (optional): A pastry cutter or fork is used to cut the butter into the dry ingredients, creating a crumbly texture in the dough.
  • Food Processor (optional): You can blend the flour and butter together using a food processor, but it isn’t essential. 
  • Grater: A grater is needed to grate the cheese for the scone dough. Choose a medium-sized grater for best results.
  • Large Baking Tray / Baking Sheet: A baking sheet or baking tray is used to place the scones for baking in the oven. Make sure it is large enough to accommodate the scones without crowding.
  • Round Cookie Cutter: A round cookie cutter is needed to cut out the scone dough into individual scones. Choose a size that suits your preference.
  • Pastry Brush: A pastry brush is used to brush the tops of the scones with milk or egg wash for a golden and glossy finish.
  • Cooling Rack: A wire rack is used to allow the baked scones to cool down properly after coming out of the oven.

Ingredient Notes

You’ll find the ingredients list including the amounts in the recipe card below.

A labelled photo of all the ingredients needed to make marmite and cheese scones.
  • Plain White Flour – Using white flour gives these marmite cheese scones the best rise. However, if you want to make the flour mixture 50/50 with wholemeal plain flour, you can. The scones just won’t be as risen.
  • Baking Powder – Baking powder should always be used when it’s fresh (within 6 months of opening). This gives the scones their rise, so it shouldn’t be left out. If you find that your scones haven’t risen as well as you’d like, check the date that you opened your baking powder. It could be past it’s best.
  • Unsalted Butter – I use unsalted butter to keep the salt content down. The marmite and cheese will give this recipe enough added salt to enhance the overall flavour.
  • Milk – I use full-fat milk in this recipe, but if you want to lower the calories slightly, you can use semi-skimmed milk.
  • Marmite – Since these are specifically cheese and marmite scones, it’s an important ingredient. Other variations of yeast extract may taste slightly different to original marmite.
  • Cheddar Cheese – I always use mature cheddar for the best flavour. A mild or medium cheddar can be used but the cheese flavour won’t be as strong.

Additions Variations and Substitutions

  • Cheese Variations: You can experiment with different types of cheese to vary the flavour. You can use cheddar, mozzarella, Gruyère, or a combination of your favourite cheeses.
  • Fresh Herbs: Enhance the flavour by adding herbs to the dough. Chopped fresh rosemary, thyme, chives or parsley can add a herby aromatic touch to the scones.
  • Spicy Scones: If you enjoy a bit of heat, try adding a pinch of chili flakes or a pinch of chilli powder to the dough, you can even dice some jalapenos and mix them in with the cheese.
  • Gluten-Free Option: If you follow a gluten-free diet, you can substitute the all-purpose flour with a gluten-free flour blend suitable for baking. Ensure the other ingredients are also gluten-free, including the cheese and Marmite.
  • Vegan Option: Try substituting the butter for a vegan alternative, replacing the milk with a nut milk and using vegan cheese with added nutritional yeast to make them more cheesy. However, the taste and texture may differ slightly to the original recipe.

Step-By-Step How To Make Cheese and Marmite Scones Without Eggs

Step 1: Preparing the Scone Dough:

  • Preheat your oven to 200°C (390°F).
  • In a bowl, sift together the flour and baking powder.
  • Cut the chilled butter into small pieces and add them to the flour. Rub the butter into the flour using your fingers until the mixture resembles breadcrumbs.
Two hands are rubbing chilled butter into the flour mixture.
Two hands are holding the butter-flour mixture up to show the breadcrumb texture.
  • Add the grated cheese to the bowl and mix it into the flour mixture.
A hand is using a wooden spoon to stir the cheddar cheese into the flour-butter mixture.

Step 2: Mixing the Dough and Shaping the Scones:

  • In a separate bowl, combine the marmite and chilled milk, stirring until well combined.
  • Pour the marmite and milk mixture into the flour mixture. Stir until a dough forms, being careful not to overmix.
A hand is using a spoon to stir the milk and marmite together.
A hand is using a wooden spoon to mix the marmite and cheese scone dough together in a white bowl.
  • Transfer the dough onto a lightly floured work surface and flatten it to a thickness of about 3cm, you can use your hands or a rolling pin to do this.
  • Use a round cutter to cut out scones from the dough. Place the scones on a prepared baking sheet lined with parchment paper. Gather up the remaining dough and flatten it again to use it all.
Two hands are pressing the scone dough flat on a lightly floured surface.
A hand is holding up a cut out round of scone dough to show the thickness.
  • Brush each scone with a little milk and sprinkle grated cheese on top.
A hand is using a blue pastry brush to coat each marmite and cheese scones with milk.
Six prepared but unbaked scones are laid out on a lined baking tray, ready to go into the oven.

Step 3: Baking and Serving the Scones:

  • Place the scones in the preheated oven and bake for 20-25 minutes, or until they are golden brown and risen.
  • Remove the scones from the oven and let them cool slightly on a cooling rack.
  • Serve the scones warm or cold.

What is Marmite?

Marmite is a vegan yeast extract commonly used as a savoury spread for breakfast toast. It has a distinctive and intense salty flavour that is hard to compare to anything else. With its sticky and dark consistency, Marmite is derived as a by-product of beer brewing. The by-product is processed into yeast extract and concentrated, and additional flavourings are incorporated, resulting in Marmite’s unique taste.


Can I substitute Marmite with another spread?

While Marmite provides the distinct flavour in these scones, you can substitute it with other savoury spreads like Vegemite or Bovril for a similar taste.

Can I make mini scones instead of regular-sized ones?

Yes, you can make smaller scones by using a smaller cookie cutter or shaping the dough into smaller rounds. Just keep in mind that the baking time may vary, so keep an eye on them to ensure they don’t overbake.

Can I make these scones without cheese?

Yes, you can omit the cheese if desired. The scones will still have a Marmite flavour, but the cheesy element will be missing.

Pro Tips and Guidance

  • Use cold milk and butter: Using cold milk and butter helps achieve a flaky texture in the scones.
  • Bake in a hot oven: Placing the scones in a preheated hot oven gives the scones the best rise and a golden crust. The heat helps activate the leavening agents for well-risen scones.
  • Avoid overmixing the dough: Once the ingredients are combined, avoid overmixing the dough. Overmixing can lead to a tougher texture. Mix the ingredients just until they come together then stop. It’s also important not to over-handle the dough too, so try to avoid bringing it together again too many times when cutting out the scones with a cookie cutter.
  • Cut butter into small chunks: When incorporating butter into the flour, ensure the butter chunks are small. This allows for easier blending and distribution of butter throughout the dough, resulting in a more uniform texture.
  • Use fresh ingredients: For the best results, use fresh ingredients, especially baking powder. Baking powder is most effective when it is within six months of opening. Fresh ingredients contribute to better flavour and texture in your scones.
Overhead view of scones on a baking tray with a hand holding one.

Storing Cheese and Marmite Scones


  • Once the Marmite scones have completely cooled, store them in an airtight container or resealable bag.
  • They can be kept at room temperature for up to 2 days. For longer storage, place them in the fridge for up to 5 days. You can reheat them in a preheated oven at 180°C (350°F) for a few minutes before serving.

Freezing And Defrosting

  • Cheese and Marmite scones can be frozen for up to 3 months. Wrap them tightly in plastic wrap or place them in a freezer-safe container or bag. Defrost them when needed and reheat them in the oven to freshen them up.

Check Out These Other Marmite Recipes

A pile of cheese and Marmite twists on a wooden board.

Cheesy Marmite Straws

A great snack for Marmite Lovers, these cheesy puff pastry straws will wow the kids after school for sure.

A nut roast log with half of it sliced and the other half whole, surrounded by ingredients and decorative items.

Marmite Nut Roast

A delicious vegetarian choice with the added flavours of Marmite within.

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cheese and marmite scones stacked on top of each other

Easy Cheddar Cheese and Marmite Scones Without Egg

5 from 32 votes
Love it or hate it, there's no denying that marmite is more than for just spreading on toast. These fluffy marmite and cheese scones are the perfect picnic recipe for marmite loving families.
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Course: lunch, Snack
Cuisine: British
Prep Time: 10 minutes
Cook Time: 25 minutes
Servings: 8 Scones
Calories: 273kcal


  • 300 g Plain Flour
  • 2.5 tsp Baking Powder
  • 70 g Unsalted Butter, Chilled
  • 170 ml Milk, Chilled
  • 3 tsp Marmite
  • 70 g Cheddar Cheese, Grated
  • Extra Cheese for Topping, Grated


  • Preheat your oven to 200°C (390°F).
  • In a bowl, sift the flour and baking powder together.
  • Chop the chilled butter into small pieces and add them to the flour. Use your fingers to rub the butter into the flour until the mixture resembles breadcrumbs.
  • Add the grated cheese to the bowl and mix it through the flour mixture.
  • In a separate bowl, stir the marmite into the chilled milk until well combined.
  • Pour the marmite and milk mixture into the flour mixture. Stir until a dough forms, being careful not to overmix.
  • Place the dough on a clean surface dusted with flour to prevent sticking. Flatten the dough to a thickness of about 3cm.
  • Use a biscuit cutter of your desired size to cut out the scones from the dough. Place the scones on a baking tray lined with baking paper. You can gather up the remaining dough and flatten it again to use it all.
  • Brush each scone with a little milk and sprinkle grated cheese on top.
  • Place the scones in the preheated oven and bake for 20-25 minutes, or until they are golden brown and risen.
  • Remove the scones from the oven and let them cool slightly on a cooling rack. Serve the scones warm or cold.


Recipe Notes

  • Use cold milk and butter for a flaky texture.
  • Bake in a hot oven for optimal rise.
  • Avoid overmixing the dough for lightness.
  • Cut butter into small chunks for easier blending.
  • Use fresh ingredients, including baking powder.

Nutrition Estimate

Calories: 273kcal | Carbohydrates: 31g | Protein: 8g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 309mg | Potassium: 133mg | Fiber: 1g | Sugar: 1g | Vitamin A: 392IU | Calcium: 207mg | Iron: 2mg

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  1. 5 stars
    Made these scoones for a picnic with friends from kids kindergarten. They loved it, and I was happy I made something so simple but delicious, thanks

  2. 5 stars
    I’ve never heard of marmite! It’s interesting that it’s banned in Denmark! Wow, how fascinating. These scones looks delicious and perfect for breakfast!

  3. 5 stars
    I like that its egg-free and fluffy. I am new to using marmite and glad to try for these scones. Easy and great for our breakfast too.

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