Dulse-Cheese Scones

Kara Ibarguen

Servings

30

Prep Time

30 minutes

Cook Time

15-18 minutes

Calories

135

Category

bread/ rolls

This recipe is inspired by Prannie Rhatigan's Irish Seaweed Kitchen. It is a savory, decadent addition to any meal, but goes especially well with our Irish Seaweed-Bean Stew.
Dulse-Cheese Scones

Ingredients

  • 2 Yellow Onions
  • 2 Cloves Garlic
  • 1 T Oil
  • 1.5oz Dulse Leaf, cut into small pieces
  • 3 1/4 C White All Purpose Flour
  • 1 T Baking Powder
  • 2 tsp Mustard Powder
  • 1/4 tsp Cream of Tartar
  • 1/4 tsp Cayenne
  • 1/2 tsp Kelp with Cayenne
  • 6 T Butter, softened
  • 1 C Milk
  • 1 Egg, beaten
  • 4.5oz Cheddar, shredded
  • 1/4-1/2 C Shredded Parmesan for topping

Directions

  1. Preheat oven to 425°

  2. Before mixing the batter, finely chop & sauté the Onions & Garlic in the Oil until translucent and tender

  3. Add the Dulse to the pan when the onions and garlic are tender and stir to combine

  4. Set the mixture aside to cool

  5. Into a large mixing bow, sift together the Flour & Baking Powder

  6. Stir in the Cream of Tartar, Cayenne, & Kelp with Cayenne

  7. Work the softened butter in by hand

  8. Combine the beaten Egg & Milk in a separate bowl

  9. Make a well in the center of the Flour mixture and pour in the egg/ milk mixture, reserving about 1/8 C for basting

  10. Add the Cheddar & the Onion, Garlic, Dulse mixture

  11. When stirring becomes difficult, work mixture with your hands

  12. Turn the dough out on a floured surface & shape it into a 1” thick rectangle

  13. Cut into 3 vertical rows with a pizza cutter, then cut each row into 10 small triangles

  14. Place triangles, spread evenly on parchment lined baking sheets

  15. Baste with reserved egg/milk & sprinkle with Parmesan

  16. Bake for about 15 mins or until golden