Make a batch of cheese scones and bake them in a ring to look like a festive wreath. Serve warm.
Pull-Apart Cheese Scone Christmas Wreath
Makes: 1 wreath, plus about 6 extra scones
Preparation time: 20 minutes
Cooking time: 15 minutes
Ingredients:
- 450g self-raising flour
- ½ tsp salt
- 2 tsp finely chopped fresh rosemary
- 110g chilled Lurpak Slightly Salted Butter, cut into pieces
- 300g mature Cheddar cheese, grated
- 1 large egg
- 200ml milk, plus extra for brushing
- Rosemary sprigs, to garnish
- Olives, to serve
Method:
- Preheat the oven to 220°C/fan oven 200°C/ Gas Mark 7. Grease 2 large baking sheets.
- Sift the flour and salt into a large mixing bowl. Add the chopped rosemary and stir it in. Rub in the chilled butter with your fingertips until the mixture looks like fine breadcrumbs. Stir in about three-quarters of the cheese.
- Beat the egg and milk together, then stir it into the mixture with a knife. Bring the dough together with your hand, then turn it out onto a lightly floured surface and knead for a few moments until smooth.
- Roll out the dough to a thickness of about 3cm, then use a small (3-4cm) cutter to stamp out the scones, re-rolling the dough as necessary. Arrange 15-16 scones an overlapping circle on one baking sheet.
- 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. Bake for 12-15 minutes until risen and golden.
- Leave to cool for a few minutes. Garnish the wreath with rosemary sprigs and serve while
- warm, with olives and extra butter.
Cook's tip: When cutting out the scones, avoid twisting the cutter - this will help them to rise better.
Recipe courtesy of Lurpak
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