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Crab scones with fennel slaw

Prepare
30 mins to 1 hour
Cook
10 to 30 mins
Serve
Serves 4

Scones are an excellent way to use brown crab meat. The flavour really punches through and makes a delicious change from cheese.

By Matt Tebbutt

From Saturday Kitchen

Shopping list

Ingredients

For the crab scones

For the fennel slaw

To serve

Method

  1. To make the crab scones, preheat the oven to 200C/180C Fan/Gas 6.

  2. Place the flour, baking powder and butter in a food processor and blitz briefly to a breadcrumb texture.

  3. Tip the mixture into a large bowl and add the cheese, cayenne, fennel seeds, lemon zest and crab meat. Mix well while adding the milk and bring together to form a dough, Wrap in cling film and place in the fridge for at least 30 minutes.

  4. Roll out the dough 2.5cm/1in thick and use a 6cm/2½in cutter to cut out rounds. Brush with the egg and bake for 10–15 minutes. Cool on a wire rack.

  5. To make the slaw, mix all the ingredients together in a bowl with a pinch of salt.

  6. Serve the warm scones with plenty of butter and slaw piled on top.