Crab scones
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Makes 12
- Dietary
- Nut-free
Try Matt Tebbutt’s twist on cheese scones, with a topping that combines crab meat, cucumber, apple and fresh herbs.
Ingredients
For the crab scones
- 360g/12¾oz plain flour, plus extra for dusting and rolling out
- 10g/⅓oz baking powder
- 100g/3½oz cold unsalted butter, diced
- 50g/1¾oz gruyère cheese
- 100g/3½oz brown crab meat
- 170ml/5¾fl oz whole milk
- 1 medium free-range egg, to glaze
For the topping
Method
To make the crab scones, preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with greaseproof paper.
Place the flour and baking powder in large glass bowl and mix. Add the diced butter and use your fingertips to rub the butter into the flour until the mixture resembles breadcrumbs.
Add the cheese, crab meat and milk and mix until it comes into a dough.
Lightly flour a clean work surface. Lightly roll out the dough to a depth of about 3–4cm/1¼–1½in, then use a cutter to cut out the scones and place on the lined baking tray.
Brush the scones with a little beaten egg, then bake for 10–15 minutes or until risen and cooked.
To make the topping, mix all the ingredients together, taste and season with salt and black pepper.
To serve, cut the scones in half, butter well with great salted butter, then top with the crab mix.
