Crab Scones
Crab Scones

Ingredients

Method

  • 360g flour
  • 20g baking powder
  • 100g cold salted butter, cubed
  • 30g strong cheddar, grated
  • Pinch of cayenne pepper
  • 1 tsp fennel seeds
  • Zest of 1 lemon
  • 100g brown crabmeat
  • 170ml milk
  • 1 egg, beaten
  • Salads and slaw, to serve
  • 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
This recipe pairs perfectly with the Dönnhoff 'Trocken' Dry Riesling 2020 from Nahe, Germany.

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