Ask a Chef reveals the secrets of those superb dishes you ate in cafes and restaurants and wanted to try yourself.
Spinach, feta and pumpkin pull-apart scones
Ingredients
2 cups self-raising flour
2 cups grated cheese
½ tsp salt
1½ cups milk
1 cup grated pumpkin
1 cup chopped spinach
tomato relish
extra grated cheese
extra chopped spinach
feta
Method
Mix together the first six ingredients, as you would for a normal scone.
Tip on to a floured surface and knead for one minuteRoll into a log and divide dough into six.
Roll each portion out to a rectangle (15cm x 10cm).
Spread a heaped tablespoon of relish on the rectangle, sprinkle with cheese, some chopped spinach and crumble over some feta.
Have the scone facing you with the longest part of it facing horizontally.
Roll towards you to form a sausage.
Make 4 cuts along one side then turn around and make three cuts in between the larger spaces.
Unroll so the filling is facing up, shape two one way and then two the other, so they are in a zig-zag form.
Bake at 170degC for 15 minutes.
Requested by Sandra Jones, of Dunedin.
Recipe from Donna King at Cadbury Cafe.
• If you have enjoyed a dish in an Otago cafe or restaurant and would like the recipe, write to Ask a Chef, Features, Otago Daily Times, PO Box 181, Dunedin, fax 474-7422, or email odt.features@odt.co.nz , including your name, address and a daytime telephone number, and we will request it.
