Crab scones with fennel slaw

 

Preparation time
30 mins to 1 hour

Cooking time
10 to 30 mins

Serves
Serves 4


00. Matt Tebbutt recipe templateBy 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