Seaweed used: Duileasc
Makes 20 – 22 small scones
40g (11/2 oz) duileasc seaweed, toasted and crumbled
Olive oil, for frying
2 onions, chopped very finely
2 garlic cloves
450g (1lb) plain flour
1 tablespoon baking powder
2 level teaspoons mustard powder
1/4 teaspoon cream of tarter
1/4 – 1/2 teaspoon cayenne pepper
85g (3oz) butter, softened
225ml (8fl oz) milk
1 egg, beaten
85g (3oz) strong sheep or goats’ cheese or 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 61/2.
Lightly grease one large baking tray.
1 Heat the oil in a pan, add the 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 over 2.5cm (1 inch).
4 Using a 3.5cm (11/2”) 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.
COOK’S TIP
To avoid re–rolling the dough, shape it into a square. Brush with reserved milk and egg mixture and sprinkle cheese on top. Using a large cleaver or knife cut the dough into 2.5cm (1 inch) lengths across and then down making a grid of scones each about 2.5cm (1 inch) square. Transfer the scones to the baking tray to bake as above.