cheesescones w dulse

Recipe & image by Prannie Rhatigan, The Irish Seaweed Kitchen.

Dulse's lovely crimson colour  and unique taste is a lovely addition to starches, whether they'd be breads or other baked goods, potatoes or beans (pulses). In this recipe, Dulse's flavour also goes really well with the cheese, a mixture of the healthy & the scrumptious!


To make 8 big scones or 15 small ones.

2 cups self-rising flour (or gluten-free option)
1/4 tsp salt
dash of ground chilli (optional)
2 tbsp Dulse flakes
1 1/2 cup grated tasty cheddar cheese
3 tbsp finely grated parmesan cheese
1/3 cup unsalted butter, chilled
1/3 cup milk
2 large eggs, beaten






Pre-heat the oven to 220 C.
Line a biscuit tin with baking paper.
Sift the flour, the salt & the chilli pepper (if using) into a bowl. With a fork or two knives, rub in the butter until the mixture resembles coarse crumbs. Stir through 2/3 of the Cheddar cheese & the Dulse flakes. In a cup or small bowl, stir together the milk and the eggs. Add to the flour mixture and incorporate briefly with a knife.
Turn onto a floured board and shape into a circle. Sprinkle with the rest of the Cheddar and the Parmesan. Cut into squares and transfer onto the baking sheet.
Bake in the middle of the oven for 10-17 minutes depending on the size of the scones or until cooked and golden.

Chefs tips: Dulse flakes are dried and quite stiff. If they are added as an ingredient in baked goods, it is a good idea to rinse the flakes quickly under tepid water to give them a bit of moisture. This can be easily achieved by putting the flakes in a sieve and just running water onto them. Because the seaweed will tend to want more moisture, this little trick guaranties that your resulting pastry is moist and perfect!