The Botanist.

Wild. Foraged. Distilled.

22
Foraged Island Botanicals
The first and only Islay dry gin

22 FORAGED ISLAND BOTANICALS. HAND-PICKED LOCALLY AND SUSTAINABLY HERE ON ISLAY BY OUR OWN BOTANICAL SCIENTISTS.

Sea Lettuce Sea Scone recipe

8th December 2016
by Roushanna Gray in Recipes.

This is an easy to make, delicious and nutritious coastal take on the tea scone. Perfect for nibbling on the rocks with a hot cup of tea or even better, a dirty gin martini. Introducing seaweed to virgin macro algae eaters is best in a familliar context, and what better than a good old scone.

SEA SCONES
Ingredients:
2.5 cups of flour
2 tsp baking powder
2 tbs sugar
pinch of salt
100g butter, chilled and chopped into blocks
100g cheese, grated
1 cup of sea lettuce - Ulva species
1 cup of yoghurt
drop of milk

Method:
Combine flour, salt sugar, baking powder in a bowl. Rub the butter into the flour mix until it resembles a crumbly, sandy consistency. Mix in the chopped up seaweed and cheese. Add the yoghurt and use a knife to cut it into the flour mix until a soft dough is formed. Add more flour if too sticky. Roll into a long fat snake on a floured surface and cut into 4cm slices. Place on greased oven tray, brush the tops with milk and bake in a preheated oven at 160deg until golden brown. Serve warm with lashings of butter.


Seaweed

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