Scones are a staple of the British diet, and are a vital element of the British tradition of Cream Tea. Normally enjoyed with jam and clotted cream (with the order of application fiercely debated), savoury scones are a tasty alternative for those who don’t have so much of a sweet tooth. Strong cheeses like parmesan and manchego work best in scones. We’ve found that the umami-rich combination of parmesan and seaweed pairs perfectly with the buttery pastry dough. This recipe produces moist, flaky scones that can be enjoyed without topping, but if you fancy a real treat, you can top with a thick smear of cream cheese.
Makes approximately 6 scones.