As promised I am posting the recipe for my cheese scones pull-apart thingies. I have no idea what to call them. If you cut them out and space them apart on a tray, I guess they’re scones. If you put them squashed together in a pan or dish, I guess they could be considered a pull-apart. Whatever, they taste nice and make a yummy change from bread rolls.
They’re really easy to make (they have to be if I am to have any success with them!). You need :
3 Cups Self Raising Flour
1/2 Teaspoon Salt
45g Butter or Margarine
1 & 1/4 Cup Milk
1 Cup Grated Cheese
Parsley (dried or fresh & shopped)
Rub the butter through the sifted flour and salt (and some dried Parsely if you like) until it resembles fine bread crumbs. Make a “well” in the centre and add milk and half of the cheese. Stir through to combine and when it starts clumping together, begin kneading with hands. Don’t over-knead or it will become heavy and tough. Just bring it all together then roll out gently to about 1/2 inch thick. Sprinkle with some of the cheese and then roll it up into a sausage shape. Cut into 1 inch sections and put into a round cake tin or oven-safe dish. The sections should be squished up against each other with a bit of room for spreading.
Sprinkle with remainder of cheese and a bit of chopped or dried parsley.
Bake at 180 degrees Celcius for about 20 minutes. Serve whilst still warm. Enjoy!
Should be nice and cheesy and crispy on the outside whilst soft and fluffy on the inside…
Be warned : they are moreish!
Oh, and if you want them to be more like individual scones, just roll the dough out flat and cut out with round cookie cutters. Bake on a tray with plenty of space around them for spreading so they come out as single little sconey goodness-es. Either way, easy and yummy. Sorry, those directions were pretty basic but I’m typing this up super quickly as it is FREEZING in my office and I need to get this done before I get some sort of frostbite injury to my fingers 🙂