flowcooking

Pull-apart scones with za'atar and feta

Pull-apart scones that crackle outside, tender and cheesy within.
Za’atar and feta swirl through every warm, pullable bite.
Golden, fragrant, and perfect for sharing with tea or soup.

breakfast ⏱ 80 min 390 kcal / portion 49.0 g carbs / portion (estimated) vegetarian eggglutenmilksesame 🔗 Original source

No ratings yet
🖨 Print
Pull-apart scones with za'atar and feta
v4 · rb0e705f985 20260727Z1751 80 g whipping cream 125 g feta 60 g cheddar line the 18cm square baking tin ⏳ whisk the cream, yoghurt and egg, then chill in the fridge 🌀 pulse the dry ingredients to combine 🔪 pulse in the butter, chives and lemon zest until like small peas pulse in the cream mixture until the crumbs are moist but not fully together flatten the dough into a rough rectangle without compressing it 🌀 sprinkle the feta and most of the cheddar, then fold to bring the dough together 🍽 roll out the dough to about 18cm circle and stamp out nine scones ⏳ ⏱ 30 min refrigerate the scones to rest and firm up 🔥 pre-heat the oven to 210°C 🍽 brush the tops with extra whipping cream, sprinkle reserved cheddar, then top with za'atar and sesame seeds 🔥 ⏱ 15 min bake, rotate the tin 🔥 ⏱ 10 min turn down oven to 190°C and bake until browned ⏳ ⏱ 5 min cool in the tin, then transfer to a cooling rack ⏳ ⏱ 10 min cool, then serve Za’atar Feta Scones 🥐 1 piece egg 115 g greek yoghurt 250 g plain flour 2½ tsp baking powder ¼ tsp bicarbonate of soda ½ tsp salt ¼ tsp powdered pectin 1 tbsp caster sugar 100 g butter 15 g chives ½ tsp lemon zest 1 tbsp za'atar 1½ tsp sesame seeds 80 g egg, greek yoghurt butter, chives, lemon zest feta 0.5 · 30 g cheddar za'atar, sesame seeds 0.5 · 30 g cheddar whipping cream
🚩 Report a problem
Legend
ingredient produce 🔥 oven 🍳 stove 🔪 preparation 🌀 mixing 🍽 assembly ⏳ waiting waiting time between steps finished dish

Preparation steps

  1. line the 18cm square baking tin
  2. whisk the cream, yoghurt and egg, then chill in the fridge
  3. pulse the dry ingredients to combine
  4. pulse in the butter, chives and lemon zest until like small peas
  5. pulse in the cream mixture until the crumbs are moist but not fully together
  6. flatten the dough into a rough rectangle without compressing it
  7. sprinkle the feta and most of the cheddar, then fold to bring the dough together
  8. roll out the dough to about 18cm circle and stamp out nine scones
  9. refrigerate the scones for 30 minutes to rest and firm up
  10. pre-heat the oven to 210°C
  11. brush the tops with extra whipping cream, sprinkle reserved cheddar, then top with za'atar and sesame seeds
  12. bake 15 minutes, rotate the tin
  13. turn down oven to 190°C and bake another 10 minutes until browned
  14. cool in the tin for 5 minutes, then transfer to a cooling rack
  15. cool for 10 minutes, then serve

Similar recipes