Pull-apart scones with za'atar and feta

breakfast · ⏱ 80 min · 9 portions · 49.0 g carbs / portion · vegetarian · allergens: egg, gluten, milk, sesame

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
http://flowcooking.food/en-us/recipe/721/pull-apart-scones-with-zaatar-and-feta/