Ingredients
450 g plain flour plus extra for dusting
1 tbsp baking powder
3 tsp vegemite
1 large egg
about 250 ml milk
1 tbsp sunflower oil
140 g mature cheddar, grated
100 g full-fat cream cheese
Method
- Heat oven to 220C/200C fan and dust a baking tray with a little flour. Mix the flour and baking powder in a large bowl. Put 1 tsp Vegemite in a jug, add the egg and make up to 300ml with the milk. Stir in the oil, then beat really well to dissolve the Vegemite.
- Tip 85g of the cheddar into a bowl and mix with the cream cheese and remaining Vegemite to make a spread. Toss the rest of the cheese though the flour mixture, then pour in the milk mixture and stir with the blade of a knife until it comes together. (You need to work quickly once you’ve added the liquid, as it activates the baking powder.) Tip onto a lightly floured work surface and gently knead the mix, taking care not to overwork it, as it will make the scones heavy.
- Press or lightly roll the dough into an oblong about 20 × 25cm. Spread with the Vegemite mixture and roll up from the longest side to create a tight, fat cylinder. Pat the ends of the cylinder to straighten them, then slice into 8 pinwheels and put on the baking tray, patting them to make flattish rounds. Bake for 12-15 mins until golden and cooked.
- Leave for a few mins on the tray to allow the cheese centre to harden a little, then transfer to a wire rack to cool. Eat warm or cold. Best eaten on the day they are made.
