Vegemite and Cheddar Scones with Chive Butter

By · Reviewed by AislePrompt Editorial · ·

A savory Australian twist on classic scones, with tangy Vegemite and sharp cheddar folded into the dough, served warm with homemade chive butter. This australian-inspired breakfast ready in about 33 minutes combines all-purpose flour, baking powder, salt into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 220 calories and feeds 8, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 18 min Serves 8 Australian cuisine 220 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat your oven to 400°F and line a baking sheet with parchment paper. In a large bowl, whisk together 2 1/2 cups all-purpose flour, 2 tsp baking powder, and 1/2 tsp salt.
  2. Step 2: Using your fingertips or a pastry cutter, rub 6 tbsp cold unsalted butter cubes into the flour mixture until it resembles coarse breadcrumbs.
  3. Step 3: Stir in 1 cup shredded cheddar cheese and 2 tbsp Vegemite evenly throughout the mixture.
  4. Step 4: In a separate bowl, beat 3/4 cup whole milk with 1 large egg. Pour this liquid into the dry ingredients and mix gently with a spatula until just combined into a soft dough.
  5. Step 5: Turn the dough onto a lightly floured surface and gently pat into a 1-inch thick circle. Using a 2 1/2-inch round cutter, cut out scones and place them 2 inches apart on the prepared baking sheet.
  6. Step 6: Bake the scones for 15-18 minutes, until golden brown on top and cooked through.
  7. Step 7: Meanwhile, mix 4 tbsp softened unsalted butter with 2 tbsp finely chopped chives until well combined.
  8. Step 8: Serve the warm Vegemite and cheddar scones with a generous spread of chive butter.

Equipment for this recipe

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Frequently asked questions

How long does Vegemite and Cheddar Scones with Chive Butter take to make?

Total time is about 33 minutes (15 min prep + 18 min cook). Most home cooks find this fits comfortably into a busy morning; prep components the night before to save active time.

How do I store leftover Vegemite and Cheddar Scones with Chive Butter?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven; egg- or grain-based items may need a splash of milk or water to refresh texture. Cold-served items (overnight oats, smoothies) keep 2–3 days in the fridge.

Can I substitute ingredients in Vegemite and Cheddar Scones with Chive Butter?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Vegemite and Cheddar Scones with Chive Butter for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Vegemite and Cheddar Scones with Chive Butter?

Australian breakfast like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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