Cheesy Vegemite Scones

  • Prep Time
    5 min
  • Cook Time
    15 min
  • Difficulty
  • Servings
    18 scones
  • Ideal for
    • charcoal
    • gas
    • Q
    • pulse


  • 3 cups self-raising flour
  • 1 cup cream
  • 1 cup lemonade
  • 150g shredded ham
  • 2 tbsp Vegemite
  • 1 Tbsp butter
  • 1 egg, lightly beaten
  • 1/3 cup parmesan, grated


Step 1
Preheat your barbecue for 10 minutes for indirect cooking.  For a Weber Q, ensure you use a convection tray & trivet.

Step 2
Sift the flour into a large bowl. Make a well in the centre and add the cream, lemonade and ham.

Using a large spoon, mix until the mixture is just coming together.

Step 3
Turn out onto a floured surface and knead until just smooth.

Cut the mixture in half. Roll each ball of dough flat and about 1cm thick.

Step 4
Place the vegemite and butter in a small microwave safe bowl. Microwave until just melted. Stir until well combined.

Step 5
Using a pastry brush, brush the surface of one of the rolled out scone doughs with the vegemite mixture. Make sure the whole surface is well covered with the vegemite mixture.

Step 6
Place the other rolled out dough on top and gently press down.

Using either a scone cutter or glass cut rounds out of the scone dough.

Step 7
Place the scones on a baking tray lined with baking paper. Have the scones close enough to each other so they are just touching.

Step 8
Brush the scones with the beaten egg. Sprinkle the Parmesan on top.

Step 9
Set the control knobs of your barbecue to the roast setting.  Please refer to your supplied handbook for this setting.

Bake the scones for 12-15 minutes or until golden and cooked through.