Recipe: Seaweed Scones

A while ago we had an unfortunate mishap with some rye flour. We brought a little baby sourdough culture into the world and slowly but surely drowned it. Or maybe scorched it in London’s intense heat. Or maybe we cut off some vital aspect of life; whatever we did to it, it surely died. A slow and sad death. Heartbreaking.

Trying to find a positive amongst all that, that did leave us with some spare organic rye flour leftover and when we clocked a recipe put up by fellow Irish blogger The Rebel Kitchen (with the very talented Emma Kenneally as the rebel with a culinary cause) last week for a very Irish scone recipe we thought it would be the perfect opportunity to test it out with our flour substitution. The result was a success and it made the death of our former rye flour incarnation a little bit more bearable, and us less guilty.

savoury seaweed scones cheese mustard sesame seed dulse dillisk baking Irish

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