Cheese and Dukkah Pull-apart Scones by Jalna

A moreish savoury scone from Jalna that's soft, flavoursome and made for sharing.

At a glance

Approx 45 minutes including cooling time.
Makes 12 scones


  • 80g thickened cream, plus extra for brushing
  • 120g Jalna Greek yoghurt
  • 1 free range egg
  • 1 tbs honey
  • 250g self raising flour, plus extra for dusting
  • sea salt to taste
  • 100g cold butter, cubed (plus extra at room temperature, to serve)
  • 2 tbs dukkah, plus extra for topping
  • 2 green spring onions, sliced
  • zest of ½ lemon
  • 100g feta, crumbled
  • 80g cheddar cheese, grated
  • 30g parmesan, finely grated


  1. Pre-heat the oven to 190 degrees (C). Whisk the cream, yoghurt, egg and honey in a bowl and set aside.
  2. Place the flour into a large mixing bowl along with a pinch of salt. Add in the butter and using clean fingertips rub the butter into the flour until there are no lumps. Gently fold through the dukkah, spring onions and lemon zest. Then add the feta, half the cheddar and half the parmesan. Make a well in the centre and pour in the wet ingredients then using a butter knife gently fold the mixture until it just comes together as a dough.
  3. Aim to not over work it too much as it will become tough.
  4. Turn the dough onto a lightly floured lined oven tray. Bring the dough together in a rectangle shape around 1 inch thick. Brush the extra cream over the top of the dough and scatter over the remaining cheddar, parmesan and extra dukkah.
  5. Cut the scones into 12 squares, leaving them intact on the tray.
  6. Bake in the oven for 20-25 minutes, or until the scones are golden and spring back when lightly pressed. Remove and allow to cool for 10 minutes before serving with butter on the side.