Three Malts and Sunflower Brown Scones

with cheese, marmite and spring onion

I used our organic three malts and sunflower flour for these scones. As a brown bread flour it’s not a classic choice for scones, but I love the malted taste and the texture of the seeds it provides, creating a sturdier, more substantial scone full of flavour.

These are great with butter and marmite on top, and served with extra cheddar and spring onions. These are best eaten while still a little warm from the oven.

Makes 8-10 scones


  • 340g Three Malts and Sunflower Brown Flour
  • 130g butter, cut into 1cm cubes
  • ¼ tsp salt
  • 80g finely grated mature cheddar
  • grating of black pepper
  • 2 tsp baking powder
  • 2 medium eggs, beaten
  • 85ml milk (plus extra to glaze)
  • butter and marmite
  • slices of cheddar
  • finely sliced spring onions


Preheat your oven to 200°C. Line a baking tray with baking parchment (you may need to use two).

Weigh your flour into a large mixing bowl. Add the butter and gently rub it into the flour using your fingertips until you have a breadcrumb-like consistency.

Add the salt, cheddar, black pepper and baking powder and stir to combine evenly. Slowly add the egg and milk to the mixture. Use your fingers to achieve a dough that is slightly on the wet side, but not sticky,

Lightly flour your work surface and roll the dough out until it is about 2-3cm thick. You can either use your hands for this, or a rolling pin. Use your pastry cutter to cut out your scones and place them on a baking tray. You can re-form the scraps and roll them out again until you have used as much of the dough as possible.

Brush the tops with a little milk using a pastry brush, and bake for 12-15 minutes until risen and golden brown. Transfer to a wire rack to cool.

Serve with slices of cheddar, butter and marmite, and sprinkle a couple of spring onions on top.