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Cheese, seaweed and herb scones

What could be more of a weekend treat than a cheese scone! We've added a little twist, that gives them a lift in the flavour department.


  • 225g self raising flour
  • 1 tsp Seaspoon Seaweed Herb Mix
  • pinch salt
  • 1tsp baking powder
  • 55g butter (cold, cut into small pieces)
  • 100g chedder cheese
  • 80-90ml milk, plus extra for glazing
  • extra cheese for topping the scones


  1. Preheat the oven to 220C/gas 7/fan 200C and lightly grease a baking sheet
  2. Mix the flour, salt, baking powder and Seaweed Herb Mix into a mixing bowl. Add the butter and crumb the mixture with your fingers.
  3. Stir in the grated cheese.
  4. Create a well in the middle and add most of the milk. Work the mixture to a soft dough. Add the extra milk if needed. Don’t overwork, or you will toughen the dough.
  5. Get a ball of dough and knead it on a lightly floured surface 3 or 4 times to get rid of the cracks.
  6. Pat the dough with your hands to about 2cm, then cut out the scones with your cutter. Don’t twist it! Gather the trimmings gently and repeat.
  7. Place on the baking tray and glaze with milk and grated cheese. Bake for 10-12 minutes until risen and golden. Cool on a wire rack, uncovered if you prefer crisp tops, or covered loosely with a cloth for soft ones.

Eat them as fresh as you can, and enjoy!

 Shop for Seaweed Herb Mix on Ocado, on Amazon, or direct from our Webshop.

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