Well I turned my Irish husband on to this Cheese Scone Recipe With Seaweed Nori – A different twist to the traditional Irish scone using seaweed flakes, cranberries and cheese, with a topping of glaze. He commented that it was different but absolutely loved it. Try making them – they’re yummy !!
Cheese Scone Recipe With Seaweed Nori and Cranberries
Ingredients
1 1/2 crumbled dried seaweed Nori
Olive oil, for frying
2 onions, chopped very finely
2 garlic cloves
3 1/3 C sifted flour
1 tablespoon baking powder
2 level teaspoons mustard powder
1/4 teaspoon cream of tarter
1/4 teaspoon cayenne pepper
3 oz butter, softened
8 oz milk
1 egg, beaten
1/2 C dried cranberries or blueberries
3 oz cheddar cheese
1 oz cheddar cheese or Parmesan for sprinkling
Directions
Preheat the oven to 400°F
Lightly grease one large baking tray.
Heat the oil in the pan, saute the the onions and garlic for 3 minutes until softened and transparent. Add the crumbled seaweed and mix gently to combine. Set aside to cool.
Add 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, cranberries, and the cooled onion and seaweed mixture.
Turn the dough onto a floured surface and flatten by hand or with a rolling pin, to a thickness of a little over an inch.
Using a round cutter, press out scones and place on the baking trays.
Brush with the reserved milk ans egg mixture and sprinkle cheese on top.
Bake in the oven for 12 minutes until golden. Remove and cool slightly on a wire rack. Best served warm with butter.
For more pastry recipes visit our Guilty Pleasure page