Cheddar and Marmite Scones

Last week Kaffeine had a menu that loosely celebrated New Zealand in honor of Wiatangi Day. Instead of savoury muffins, a roulade of Cheddar and Marmite Scones was decided. These are a New Zealand favorite and a traditional part of growing up being Kiwi. In every kitchen, you are almost guaranteed to find of a copy Edmond's Cookbook. This is a cooking bible for every Kiwi household and a life-saver for most mothers. All recipes are tested, simple and fool-proof. Since first published in 1908 several varieties of scone recipes have been featured in Edmond's Cookbooks.
However, I still prefer the Yankees' technique for scone making and I've married the flavours of a Kiwi savoury scone into the method used to make an American scone. Ultimately your arteries are worse off but the texture and flavour is far, far superior.

500g plain flour
250 salted butter, cold
2 tablespoons baking powder
1 teaspoon sea salt
150g mature cheddar, grated
250ml buttermilk
150ml double cream
1 large egg

FILLING:
300g mature cheddar, grated
100g marmite

Method:
Mix flour, baking powder, salt and cheddar to a large mixing bowl. Grate the butter and add to the dry ingredients and rub into flour using your hands. When the butter is well blended, pour buttermilk, cream and egg, and gently knead together until you can form a ball. Dust a clean surface and a rolling pin with flour and put the scone dough at the center. Sprinkle a little extra flour over scone dough and begin to roll out. It's best to try and keep a rough rectangle shape as you roll. If the dough sticks to the rolling pin or bench top, dust with a little extra flour. Once the dough is roughly 1cm think and a rectangle shape, trim the edges. Carefully spread the Marmite over the surface of the scone dough and make sure you get Marmite around the edges as this will help the roulade to stick when the time comes to roll the dough into a cylinder. Evenly sprinkle the remainder of the cheddar over the dough, and starting from the bottom edge of the dough tightly roll the scone dough away from you, pressing the dough as you roll will create a tight and firm roulade. Once you have a long cylinder-shape roulade, roll the scone dough back and forth to even out and to help seal the edge. Slice the scone cylinder into around 15-16 pieces using a sharp knife. Line a large baking tray with parchment paper and lay the scones by 4's along the tray. When baking, the scones will grow and stick together and can be torn apart after baking. Place scones in oven on middle shelf, set at 180˚C for 24 minutes. Once cooked leave the scones to cool for 15 minutes before tearing apart.