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.