Sea Lettuce Sea Scone recipe


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.



  • 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


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.

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