Recipe
Cheesy Seaweed Scones
Scones are a staple of the British diet, and are a vital element of the British tradition of Cream Tea. Normally enjoyed with jam and clotted cream (with the order of application fiercely debated), savoury scones are a tasty alternative for those who don’t have so much of a sweet tooth. Strong cheeses like parmesan and manchego work best in scones. We’ve found that the umami-rich combination of parmesan and seaweed pairs perfectly with the buttery pastry dough. This recipe produces moist, flaky scones that can be enjoyed without topping, but if you fancy a real treat, you can top with a thick smear of cream cheese.
Instructions
- Preheat the oven to 180°C.
- Combine the flour, baking powder, salt and Arctic Ocean Greens in the bowl of a food processor.
- Add the butter and 20g of parmesan cheese, then blend everything until just combined.
- Transfer mixture to a large bowl, adding the milk and yoghurt. Mix until combined, being careful not to overwork the dough.
- Place the dough on a floured surface and roll into a sheet 4cm thick. Using a pastry ring, cut out discs of dough.
- Transfer the pastry discs to the baking paper covered tray. Using a pastry brush or a wad of kitchen paper, brush them with the beaten egg. Sprinkle with remaining parmesan cheese and Arctic Ocean Greens.
- Bake for approximately 12 minutes. Allow to cool slightly on a rack before enjoying.
Products used in this recipe
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Arctic Ocean Greens
Regular price From $13.00Regular price -
Arctic Seaweed Salt
Regular price From $13.00Regular price
