Dulse and cheese scones
For a lighter, tender scone, handle the dough as little as possible – no need to knead
Photograph: Emma Jervis
- Makes: 12
- Cooking Time: 60 mins
- Course: Side Dish
- Cuisine: Irish
- Makes 10 to 12 regular scones or 20 to 22 small ones
- 40g (1½ oz) Dulse, toasted and crumbled
- Olive Oil
- 1 medium onion, very finely chopped
- 500g (1 lb) plain flour
- 1 tsp baking powder
- 2 tsps mustard powder or regular plain mustard
- 85g (2½ oz) butter, cold
- 1 egg, beaten
- 225ml (8 fl oz) milk
- 85g (3 oz) grated strong sheep or goat’s cheese or a strong cheddar
When we made these for the photoshoot they disappeared very quickly! I can eat them with just about anything, never mind on their own, but they do go amazingly well with chowder.
1. Preheat the oven 210º C/Gas Mark 6
2. Put the dried dulse in a dry pan over a moderate heat. Turn often until it becomes brittle and easily crumbles between finger and thumb. Remove from heat, and crumble into flakes when cool enough to handle. The toasting also adds to the flavour.
3. Heat the oil in a pan, add onions and fry gently until softened. Add the crumbled dulse towards the end along with the mustard and mix well. Set aside to cool.
4. While the onions are softening, put the flour and baking powder into a mixing bowl. Grate the butter into the flour and finish rubbing in with your fingertips until the mixture resembles fine breadcrumbs. Add in the cheese.
5. Beat the egg and add the milk, and add it to the flour mixture Mix gently to combine together with the cooled onion and dulse mixture.
6. Turn the dough onto a floured surface and flatten.
7. Using a cutter, stamp out scones and place on a floured baking tray.
8. Bake in oven for 15 to 20 minutes until golden. Remove and cool slightly on wire rack.