Seaweed scones with herb butter
Not just for afternoon tea, a savoury scone is the perfect accompaniment to a summer salad, seafood soup, smoked fish or pâtés. There is nothing more satisfying than the waft of baked goods filling your kitchen.
SERVES
12
PEOPLE
PREP TIME
30
MINUTES
COOKING TIME
15
MINUTES
Ingredients
For the scones:
300g plain flour
150g wholemeal flour
30g baking powder
½ tbsp brown sugar
1 tsp sea salt
2 tsp dried seaweed flakes (such as kelp, dillisk or nori)
85g unsalted butter, diced and chilled
2 large eggs
225ml milk
Egg wash (1 egg yolk mixed with 1 tbsp milk)
Sea salt flakes
For the herb butter:
250g unsalted butter at room temperature
50g soft herbs (such as dill, chervil, parsley, fennel fronds)
Zest of half a lemon
Sea salt flakes
Place the unsalted butter in a large bowl and beat using a spatula.
Roughly chop the herbs and add along with the lemon zest and sea salt.
Taste and adjust seasoning. Serve at room temperature.
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