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Crab scones with fennel slaw

 

Preparation time
30 mins to 1 hour

Cooking time
10 to 30 mins

Serves
Serves 4

By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the crab scones

  • 360g/12½oz plain flour
  • 20g/¾oz baking powder
  • 100g/3½oz cold salted butter, cut into cubes
  • 30g/1oz strong cheddar, grated
  • pinch cayenne pepper
  • 1 tsp fennel seeds
  • 1 lemon, zest only
  • 100g/3½oz brown crab meat
  • 170ml/6fl oz milk
  • 1 free-range egg, beaten

For the fennel slaw

  • ½ fennel bulb, thinly sliced
  • ½ green apple, julienned
  • 2 tbsp fennel fronds, chopped
  • 1 tbsp white crab meat
  • 30ml/1fl oz cider vinegar
  • pinch sugar
  • 3 tbsp olive oil
  • 1 lemon, juice only
  • salt

To serve

  • softened butter

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.

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