Pull-Apart Cheese Scone Christmas Wreath

35 min 15 servings

450g self-raising flour

1⁄2 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 

Pull-Apart Cheese Scone Christmas Wreath


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 Lurpak® Slightly Salted 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 Lurpak® Slightly Salted butter.

Cook’s tip: When cutting out the scones, avoid twisting the cutter – this will help them to rise better.