Vegemite and Cheese Scones

Apparently, this recipe hit the charts quite some years ago - 2013, maybe?  It's from Julie Goodwin, the very first winner of Masterchef Australia back in 2009.  This is from her Essential Cookbook, first published in 2017, but I am assuming she must have published this recipe in a prior book or online as I have seen it in blog posts earlier than that.

This recipe is given in cup measurements (not my fave), but I have worked out the grammage (hehehe) as well.  Baking needs measurements, my friends!  I found a couple of errors in her recipe, but I managed to do just fine, anyway.  These turned out very well, and I would happily make them again.  

cheesy and full of umami Vegemite flavour

Makes 12:

ingredients:

300g./10.5 oz/2 cups self-raising flour

1/4 tsp sea salt flakes

a big pinch of cream of tartar (optional)  see Notes

2 Tbs/40g./1.4 oz butter, melted

250 mL/8 oz milk

2 Tbs/40g./1.4 oz Vegemite or Marmite   see Notes

80g./1 cup/2.5 oz tasty/vintage cheese, grated   see Notes

Method:

On goes your oven to 220C/430F to heat up, while you line a large baking tray with baking paper

Grab a large mixing bowl, and sift or whisk the flour and salt together - in the bowl, of course :=)

Melt your butter, let it cool for a minute, then stir it into the milk

Now make a well in the centre of your flour, and pour in the melted butter and milk mixture

With a butter knife, you give it all a firm mixing till nicely combined - but don't go wild

You can knead it in the bowl, just a few times to get it together, then tip out onto a floured bench/surface and press out the dough (using just my hands worked fine for me - no need for a rolling pin) till it's about 1.5 cm (about half an inch) thick

Then you spread half the Vegemite over half the dough, and then scatter half the cheese over the Vegemite

Now fold the naked half over the cheesy half of the dough, and the other halves of the Vegemite and then the cheese go over the top of the dough, so you end up with a cheesy bundle - I actually had to square the dough out a bit here, as it was quite small, and no way would I have been able to get 12 scones out of it, using a 5cm/2 inch cutter

I decided to cut my dough into 12 shapes and plonk 'em on the lined tray, just touching each other

Julie says to bake for 10-12 minutes, but mine took about 14-15 mins.  They should be golden on top, and sound hollow when tapped on the bottom

So tender and tasty, you don't even need to spread 'em with butter!

Vegemite - every Aussie kid's fave on toast :=)

cheese please!

Notes:

As my self-raising flour was a tad old, I added a pinch of cream of tartar, which makes your scones light and fluffy apparently

There doesn't seem to be an equivalent ingredient for Vegemite, and Mr. Google has no idea - sorry to my American friends!

Also, Mr P. strongly suggested to me to use a wee bit less of it in these scones, so maybe try 30 grams rather than 40g.

I used Strong and Bitey Vintage Cheese, but use your fave - I replaced some of the Vintage cheese with freshly-grated Parmesan to add some oomph!

ingredients gathered

butter and milk go into the flour

knead then pat out your dough to 1.5cm thickness

spread on half the Vegemite and half the cheese over half the dough

the final scattering of cheese

Okay I confess: I put ALL the Vegemite in the middle rather than half, but not my fault.  Julie left out the word 'half' when she tells us to spread on the good stuff over the dough, before folding

and cut into 12 shapes

ready for baking at 220C/430F for about 12-15 mins.

see that oozy, salty Vegemite?

cheesy with a tender, fluffy inside

makes a fab morning tea!

I am adding this recipe post to Tandy's post (on her Lavender and Lime blog) for International Scone Week 2025 #ISW2025.  Once a year in August, bloggers everywhere put up a scone recipe (or two) of their choice, so feel free to join in with your delicious recipe!  See her post 31 July 2025 to get the details.  Thanks Tandy for hosting! 

And I am also submitting this post for BKD Cookbook Club, hosted by Jo Tracey.  This month's theme is a cookbook first published in your own country, so I picked (Aussie) Julie Goodwin's Essential Cookbook. So thanks to you too Jo for hosting!

Chocolate Slab/Sheet Cake - a là Nigella Lawson

How handy is a slab/sheet cake when you have to feed a crowd?  Very, of course :=)  I have made two recently - one for the 125th anniversary of our Historical Society building (which used to be the Chermside State School), and one for our local indie bookshop The Quick Brown Fox for their third birthday.  

This is a Nigella Lawson recipe; I have all her cookbooks, and have made many of her recipes over and over.  Apparently, there used to be a website which detailed all the "errors" in her recipes; oddly I have found very few, if any, over the years.  Anyway, this one is a beauty and feeds a crowd; these moist, chocolatey cakes went down well with both sets of guests!

the more bling the merrier!

Serves a crowd (from 12 big 'uns to 48 wee bites):

ingredients:

125 mL/4 oz milk (full-fat or your choice)

2 tsp white wine or apple cider vinegar

250 mL/8 oz water

200g./7 oz butter, at room temp. and chopped into chunks

20g./0.7 oz cocoa powder (the good stuff 'cos that's your chocolate flavouring)

200g./7 oz caster sugar

1 tsp bi-carb soda

a pinch of sea salt 

300g./10.5 oz plain flour

2 large eggs

1 tsp vanilla extract or paste

For the icing:

50g./1.8 oz butter, at room temp. (unsalted if you fancy - I don't!)

3 Tbs milk

2 Tbs cocoa powder

150g./5.3 oz icing sugar (sifted)

1 tsp vanilla extract or paste

And lots of sprinkles to decorate!!

Method:

Whack on your oven to 180C/350F to heat up

Grease and line your shallow 33cm x 23cm (13 x 9 inch) baking dish with baking paper

Grab a large jug, pour in the milk and the vinegar, give it a good stir, and set aside while you make the cake batter

And into your heavy-based saucepan, you pour in the water, add the chopped-up butter, and the cocoa powder, and place over a medium heat - give it a stir now and then till everything is well-combined and the butter melted in - and then put aside to cool slightly

Now your sugar, bi-carb, salt and flour go into a medium-sized bowl, and you whisk/fork it to combine

The eggs and vanilla go in with the milk in its jug, and you whisk very well to get it beautifully combined - no eggy bits lurking, please

Tip the dry stuff (sugar, flour etc) into your chocolatey saucepan, and beat well!

Then add the wet stuff :=), and beat again till you have a lovely, smooth batter

Pour into your prepared baking tin, and whack it into your pre-heated oven on the middle rack

While the cake is baking, get your icing ingredients together, so you can pour it over the cake once it comes out of the oven - you want the cake to still be warm

Check your cake after 17 minutes; both times my cake was ready then, but give it the whole 20 if needed

Icing: butter, milk and cocoa into a medium saucepan over low-medium heat; stir/whisk till smooth and combined (don't boil)

Then tip in the icing sugar and vanilla, and whisk away till well-combined

Your slightly-cooled cake (which you took out once your cake skewer was poked into its chocolatey heart and came out clean) is ready for the icing, so pour it over the cake sitting happily in its baking tin

And throw on that bling!  As much as you like!

Let it all cool and settle down in the tin, then cut up into the required-size pieces

I put mine into the fridge overnight, as it helped set the icing, and let it all relax into its cakey deliciousness (and you can store in an airtight container for up to 5 days, says Nigella)

eggs and milk

vanilla paste

Notes:

Nigella says you can freeze this for up to 3 months.  But who would? :=); it's not going to last in my house or at any event

I accidentally typed coffee instead of cocoa powder into the icing mix, and I am actually thinking a teaspoon or 2 of coffee powder would probably go down really well in the icing.  I might try that next time, as we all know coffee enhances the flavour of chocolate!

Had a bit of a discussion recently about what is a wet or a dry ingredient; I think most Aussie cooks would call sugar a 'dry', but it seems that (some?) American cooks call it a 'wet' - interesting ...

Also had a discussion about using a cake skewer rather than toothpicks as (it seems) American cooks do.  As well as being efficient (and lasts forever), it is so much more environmentally-friendly than using wooden picks.  So please let me suggest you buy a cake skewer, friends!

yep, vinegar

bi-carb (baking) soda

ingredients gathered

getting the batter together

ready for the dry and the wet :=)

dry in; ready for the (extra) wet stuff

getting the icing together

baked and blinged!

And I hotfooted it down to the bookshop, so they could stash it away in their fridge for the celebrations the next day.

Theresa, co-owner (with her SIL Anna) of the bookshop, at the birthday celebrations,
(with my cake)

(This is a photo from Instagram, so the comments came along too.)  

And let's not forget this building/event (Mr P. is the President and I am the Vice President of the Society).

the Chermside & Districts Historical Society building

(Sorry for the dodgy photo; the sun was in the wrong place.  Winter sun, building facing the west ... )

I didn't make the top one :)

We had over 80 people for the Historical Society event, so the pieces of cake were very tiny :=)  Everyone had a fabulous day at this event.  Many past students of the school caught up after decades!

In My Kitchen - August 2025

I am writing this hurriedly as I need to get this post all done before we go away for a few days.  We are heading to Mr P.'s old hometown of Toowoomba again; something to do with his work, I think - hehehe.  And also to catch up with a friend/podmate who lives up there.  (FYI, I am part of an Instagram pod - a group of gals who love to take photos, and travel and eat ...).

I have to say we have been having a tough time of it lately.  Mr P. has serious health issues, and life is very uncertain.  It was a bit funny though when we saw the specialist who kept saying: I feel like you don't believe me!  Hubby and I were confused, but people say we must not have reacted the way he thought we would.  I guess he expected weeping and wailing and gnashing of teeth, said I to Mr P.!

Oh well, what can you do?  We will just keep on keeping on, taking each day as it comes.  Let's jump into our kitchen happenings anyway!  Our local indie kids' bookshop is turning three on August 1st, so I am making a (Nigella) chocolate slab cake for the birthday party.  Baking always makes me happy!  And I baked a pretty pink raspberry, lemon and coconut cake last week.  Yes indeed, life is better with baking! 

so pretty in pink!

In My Kitchen:

I preserved the organic lemons from our friend's tree

and I bought some goodies on my birthday trip away

Princess Pia gave me this glorious bundt tin for my birthday

I made this chocolate slab cake for the Historical Society

It was the 125th birthday of our building (which used to be the Chermside State School), so we had a party, of course!

Yep, I bought me some black pepper, and a medley!

that Dubai chocolate was a bit sad!

The Dubai chocolate block was mostly all choc and no pistachio filling, so kinda disappointing for this little black duck.

and then there was this Dubai choc block from Coco88 - so good!

gorgeous espresso cups made by our friend Brooke

A couple of years ago, our neighbour asked if we could ask our friend Brooke from Red Door Studio Ceramics to make her some cute cups.  Which we did, and she did, and they sat in said neighbour's kitchen ever since.  She has gone into aged care now, so she most kindly gave the cups to us, to love and cherish!

and I made nut butter biscuits

I finished off the remains of a jar of hazelnut butter, and of peanut butter, to make these fab biscuits.  So easy, and so good.

fruit and veg. from a country shop (and lemons from Princess Pia)

a few goodies I bought at that same country produce store

a memoir by food writer Bee Wilson

and the curveball - a cute, tin frog made in Vietnam

c. Sherry M.

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