Dulse & Cheese SconesCourse: SnacksDifficulty: Easy
This cheese scone recipe with dulse will not disappoint. The dulse seaweed adds a wonderful umami, and salty flavour without the extra sodium salt would provide so makes an excellent low salt alternative.
2 cups self-rising flour (or gluten-free option)
1/4 tsp salt
dash of ground chilli (optional)
2 tbsp Dulse flakes
1 1/2 cup grated tasty cheddar cheese
3 tbsp finely grated parmesan cheese
1/3 cup unsalted butter, chilled
1/3 cup milk
2 large eggs, beaten
- Pre-heat the oven to 220 C.
- Line a biscuit tin with baking paper.
- Sift the flour, the salt & the chilli pepper (if using) into a bowl. With a fork or two knives, rub in the butter until the mixture resembles coarse crumbs. Stir through 2/3 of the Cheddar cheese & the Dulse flakes.
- In a cup or small bowl, stir together the milk and the eggs. Add to the flour mixture and incorporate briefly with a knife.
- Turn onto a floured board and shape into a circle. Sprinkle with the rest of the Cheddar and the Parmesan.
- Cut into squares and transfer onto the baking sheet.
- Bake in the middle of the oven for 10-17 minutes depending on the size of the scones or until cooked and golden.
- Dulse flakes are dried and quite stiff. If they are added as an ingredient in baked goods, it is a good idea to rinse the flakes quickly under tepid water to give them a bit of moisture. This can be easily achieved by putting the flakes in a sieve and just running water onto them. Because the seaweed will tend to want more moisture, this little trick guaranties that your resulting pastry is moist and perfect!