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bacon and chestnut scones with marmite butter
Ingredients
  • 350g cooked and peeled chestnuts
  • 100ml whole milk
  • 110g unsalted butter, fridge-cold and cut into 1½cm cubes, plus ⅓tbsp extra for frying
  • 150g streaky bacon (ie, about 6 rashers), cut widthways into ½cm-thick strips
  • 240g plain flour, sifted, plus extra for dusting
  • 1 tbsp caster sugar
  • 2½ tsp baking powder
  • ½ tsp bicarbonate of soda
  • ¾ tsp salt
  • 180g buttermilk, fridge-cold
  • 1 egg yolk, beaten
  • 1½ tsp demerara sugar
  • subheading: For the whipped Marmite butter:
  • 100g unsalted butter, at room temperature
  • 1½ tbsp Marmite
Steps
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