Seaweed in a scone? You bet. This is no conventional scone. This recipe comes courtesy of our local free diving, kelp-loving friend Voonie. It’s a vegan recipe but I'm sure you could substitute with dairy ingredients (cows milk and butter). It has a softer texture than your typical scone and it's great with butter and jam. Definitely worth baking a batch!
Ingredients
2 teaspoons (approx 8 grams) Ground Seaweed Powder
1/2 cup water
1/4 cup maple syrup
1/4 soy milk (or cows milk)
1/2 tablespoon miso paste
2 tablespoons apple cider vinegar
100g nuttelex (or butter - melted)
2 1/4 cups self raising wholemeal (or white) flour
1 teaspoon baking powder
Preheat oven to 165c. Mix ground kelp into the 1/2 cup of water in a bowl to hydrate briefly and stir. Add all the other ingredients except the flour and mix well with a spoon. Add the flour and mix until dough comes together. Dust a flat surface with flour and roll or smooth out dough before cutting into shapes of your choice. Bake for at least 15 mins (or up to 25 mins if you prefer it browner) on a tray lined with baking paper. Allow to cool so it firms up.
1/4 cup maple syrup
1/4 soy milk (or cows milk)
1/2 tablespoon miso paste
2 tablespoons apple cider vinegar
100g nuttelex (or butter - melted)
2 1/4 cups self raising wholemeal (or white) flour
1 teaspoon baking powder
Preheat oven to 165c. Mix ground kelp into the 1/2 cup of water in a bowl to hydrate briefly and stir. Add all the other ingredients except the flour and mix well with a spoon. Add the flour and mix until dough comes together. Dust a flat surface with flour and roll or smooth out dough before cutting into shapes of your choice. Bake for at least 15 mins (or up to 25 mins if you prefer it browner) on a tray lined with baking paper. Allow to cool so it firms up.