duileasc and cheese scones

duileasc_cheese_scones_b185Seaweed used: Duileasc
Makes 20 – 22 small scones

– 40g (1½ oz) duileasc,, toasted and crumbled
– Olive oil, for frying
– 2 onions, chopped very finely
– 2 garlic cloves
– 450g (1lb) plain flour
– 1 tablespoon baking powder
– 2 tablespoons mustard powder
– ¼ teaspoon cream of tarter
– ¼ – ½ teaspoon cayenne pepper
– 85g (3oz) butter, softened
– 225ml (8fl oz) milk
– 1 egg,beaten
– 85g (3oz) strong sheep or goats cheese o a strong cheddar, for example Mount Callan, grated
– 25g (1oz) strong cheddar, grated, as above or a smoked cheese, or Parmesan, for sprinkling

Preheat the oven 210°C/410°F/Gas 6½.
Lightly grease one large baking tray.

  1. Heat the oil in a pan, add he onions and garlic and fry gently over moderate heat for 3 minutes until softened and transparent. Add the crumbled duileasc towards the end and mix gently to combine. Set aside to cool.
  2. Sift the flour and baking powder into a mixing bowl. Stir in the mustard, cream of tartar and cayenne pepper. Dice and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Make a well and pour in the milk and egg, reserving a little. Mix gently to combine. Stir in the cheese, and the cooled onion and duileasc mixture.
  3. Turn the dough onto a floured surface and flatten by hand or with a rolling pin, to a thickness of just 2.5cm (1 inch).
  4. Using a 3.5cm (1½”) round diameter cutter stamp out scones and place on the baking trays. These scones are very small in diameter, but very high.
  5. Brush with the reserved milk and egg mixture and sprinkle cheese on top.
  6. Bake in the oven for  12 minutes until golden. Remove and cool slightly on a wire rack. Best served warm with butter.

basic seaweed smoothie         |           duileasc and cheese scones         |          carrot and sea spaghetti salad         |           cannellini bean salad