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A refined coastal dish

Bring land and sea together in perfect balance with light, buttery cheese scones made with Kerrygold cheddar, topped with sweet Irish crab and fresh sea lettuce.

Ingredients

Cheese scones

  • 500g white flour, sieved

  • 4 eggs

  • 125g Kerrygold butter, cubed

  • 175ml milk

  • 200g Kerrygold cheddar cheese

  • 1 tbsp sea salt

  • 1 tbsp baking powder

Crab

  • 200g fresh crab meat

  • 30ml cold press rapeseed oil

  • Lemon juice, to taste

  • 10g fresh green herbs

  • Sea salt

To serve

  • Sea lettuce

  • Kerrygold butter

Method

1
In a mixing bowl, combine all the dry ingredients until they have a sandy consistency.
2
Mix the milk and eggs together and then add into the dry mixture.
3
Once combined stop kneading. Try to keep as much air in the mixture as possible.
4
Lay the mixture out on a floured surface and cut with a small pastry cutter.
5
Wash the tops with a little egg and bake at 180ºC for 10-12 minutes.
6
Dress the crab and season to taste.
7
Slice the scones and butter and garnish with the crab and sea lettuce.
  1. 1
    In a mixing bowl, combine all the dry ingredients until they have a sandy consistency.
  2. 2
    Mix the milk and eggs together and then add into the dry mixture.
  3. 3
    Once combined stop kneading. Try to keep as much air in the mixture as possible.
  4. 4
    Lay the mixture out on a floured surface and cut with a small pastry cutter.
  5. 5
    Wash the tops with a little egg and bake at 180ºC for 10-12 minutes.
  6. 6
    Dress the crab and season to taste.
  7. 7
    Slice the scones and butter and garnish with the crab and sea lettuce.
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