These pull-aparts are simply a scone dough rolled up with a savoury filling – so the trick is not to handle the dough any more than is necessary. Use any filling you fancy, such as chopped herbs, ‘nduja, cheese, anchovies, tapenade … and serve alongside your favourite soup or as a snack with a glass of St Ronan’s pear cider.
Makes 12 pieces
Ingredients
- 150g cold salted butter, plus extra for brushing
- 3 cups self-raising flour, plus extra for dusting
- 1¼ cups milk
- 1 bunch chives, chopped
Once you’ve seen how easy this is, try the sweet version, hazelnut & butterscotch pull-aparts.
Method
- Preheat oven to 220°C.
- Using the tips of your fingers, rub half the butter into the flour, leaving the remaining butter at room temperature to soften.
- Stir most of the milk into the flour mixture, adding a little more at a time as needed to form a soft dough, you may not need it all.
- Tip onto a lightly floured bench and pat into a rectangular shape.
- Gently roll and pat into a neat 25cm x 30cm rectangle.
- Combine remaining butter and chives and spread over the dough out to the edges.
- Roll firmly from a long side into a Swiss roll.
- Cut into 12 rounds and arrange, cut side up, in a single layer in a 23cm greased cake tin.
- Brush with a little extra melted butter and bake for 20-25 minutes, until golden, then remove from oven and set aside to cool for a few minutes.
- Turn out of tin and place, right side-up, onto a wire rack.
- Serve warm or at room temperature as an accompaniment to soup.
