'pull apart' simple scones. Mix flours, baking powder, salt, sugar, herbs, pepper, and garlic in a medium-size bowl. Add olive oil, cheese, egg, and milk. Stir just until mixed together, then knead with floured hands a few times, not too much.
It's deliciously spiced and totally comforting.
Instead of traditional bourbon-spiced pear scones, I made these scones into a gorgeous pull-apart bread.
It makes things extra moist, and is a fun twist on a classic.
You can cook 'pull apart' simple scones using 4 ingredients and 6 steps. Here is how you cook it.
Ingredients of 'pull apart' simple scones
- You need 4 cup of self raising flour.
- Prepare 300 ml of pure pouring cream.
- You need 375 ml of cold lemonade.
- You need 1/3 cup of milk.
Put any remaining scones on the second baking sheet. Brush the tops with a little milk and sprinkle the rest of the cheese on top. In large bowl, combine flour, parsley, sugar, thyme, baking powder, rosemary and salt; mix well. With pastry blender or fork, cut in margarine until mixture resembles coarse crumbs.
'pull apart' simple scones step by step
- preheat oven 180degrees . grease n flour tray.
- sift flour in a bowl.mix in pouring cream and lemonade until combined.
- tip ingredients on floured bench n knead slightly n roll out to 1-2cm thick.
- using cylinder cutter .cut circles of dough n place on tray so the dough circles are touching.
- slightly brush tops with milk n place tray in oven for 15mins or until golden on top ....
- break apart n serve hot or cold with jam n cream..or desired compliment.
Remove from the oven and cool for a few minutes before topping with optional toppings listed in the ingredients. See recipes for Easy cheesy scones, Quick and easy scones too. This is a basic scone recipe that produces a dough that can be changed based on whatever flavors you'd like to add. Baker Eddie Rios-Stroud is unequivocal in her praise: "These are the best scones I have ever eaten," she says. Scones are done when a toothpick inserted into the tip of the triangle comes out clean.