This recipe was inspired by the classic Kiwi Marmite and cheese sandwich. Whether you're team Marmite or Vegemite, this combination works so beautifully it made perfect sense to add it to our classic Scone Dough mix!

Of course, this recipe is super easy to make thanks to our organic Scone Dough baking mix, and there are two ways to make these scones.

The first way you mix up the scone dough, flatten and spread with Marmite or Vegemite, fold it over and cut into triangles. The second way is even simpler, so it's perfect if you're in a hurry. Simply dissolve the Marmite in your (warmed) milk and make your cheese scones as usual.

These Marmite and cheese scones are so good they're have everyone coming back for seconds. They're also a great way to give your scones a nutrient boost as these spreads are packed with B vitamins.

Vegemite & Cheese Scones

Serves: 8

Prep time: 15 minutes Cook time: 25 minutes

1 Halo & Swoon Scone Dough

80g (1 cup) grated cheese + extra for topping (vegan or regular)

2 Tbsp Marmite or Vegemite

1 Tbsp softened butter (vegan or regular)

200ml plant milk, room temperature

2 Tbsp coconut oil, melted

gluten-free flour for dusting

Preheat oven to 200°C fan bake and line a baking tray.

Place scone mix in a bowl, add the cheese and stir well.

Add milk, coconut oil and mix into a dough.

Sprinkle gluten-free flour onto the lined tray and turn out the dough. Sprinkle over a little more flour and press out into a rectangle.

Mix the softened butter and Marmite/Vegemite together then spread over the scone dough.

Fold the dough in half, cut into triangles and place on baking tray.

Bake Scones in the centre of the oven for 25 minutes, or until edges have turned golden.

Serve scones warm, with extra butter if you're feeling extravagant.

Any leftover scones can be stored in a cool dry place for up to 3 days.

To reheat, cut in half and place until the grill for 5 minutes, or microwave for 30 seconds.