No products in the cart.
Seaweed 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.
- 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.
- 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.
- 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).
- 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.
- Brush with the reserved milk and egg mixture and sprinkle cheese on top.
- Bake in the oven for 12 minutes until golden. Remove and cool slightly on a wire rack. Best served warm with butter.