Crab Scones

Preheat the oven to 200C. Place the flour, baking powder, and butter in a food processor and blend to a breadcrumb consistency. Tip this mixture into a big bowl and mix in the cayenne pepper, seeds, cheese, crabmeat, and lemon zest. Mix well while slowly adding the milk, bringing it together to form a stiff dough. Cover in film and place in the fridge for 30 mins.
Roll out the dough until 2.5cm thick, and use a 6cm cutter to cut out rounds. Brush with beaten egg, bake for 15 mins or until risen and fluffy, then cool on a wire rack. Serve with salads.

30 mins

4 serving

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