Scones with Seaweed

INGREDIENTS

250g wheat flour (2 cups)

10g dried Seaweed (equivalent to 75g soaked)

1 tsp (full) baking powder

1 tbsp (level) sugar

1/2 tsp salt

55g unsalted butter (cold and cut into cubes)

150 ml whole milk

1 egg (for egg wash – optional)

  • Easy

  • 2 servings

  • 45 min

  • Economical

INSTRUCTIONS

Soak the dried seaweed in cold water for 15-20 minutes, allowing it to expand. Drain the water by running the Seaweed under running water.

Chop them and reserve.

Preheat the oven to 180˚C.

In a bowl, mix the dry ingredients: flour, baking powder, sugar and salt. Add the butter and rub in with your fingers until the mix looks like fine crumbs.

Pour in the milk (warm, not hot) and mix, first with a spatula and then by hand adding the chopped wakame.

Sprinkle some flour onto the working surface and tip out the dough. Shape the dough into a 20cm to 30cm roll. Cut out slices about 2cm to 3cm thick; (about 7 to 10 scones).

Cover a baking tray with baking paper, place the scones and brush them with the egg wash.

Bake for 15 to 20 minutes. Take them out when they are lightly brown.

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