While we love our Pacific Dulse fresh out of the ocean, there’s something transcendentally comforting about incorporating a dried and toasted version of the seaweed into a meal. Having dried dulse on hand can add amazing nuance to a dish, and it’s well suited for hearty recipes like ale pies or bubbles & squeak. As dulse has been used for millennia in parts of Europe and the UK, it’s easy to imagine it as an ancient kitchen staple.
This savory scone recipe gives a nod to the Scottish, who are likely the originators of the scone and some of the first folks on record to use Dulse as food (in Scotland, dulse is called “Dillisk”). The recipe I use here is adapted from King Arthur Flour and is incredibly straightforward and low mess.
Savory Scones with Dulse, Cheddar, and Green Onion
2 cups (240g) unbleached all-purpose flour
1/2 teaspoon salt
1 tablespoon (14g) baking powder
2 teaspoons granulated sugar
4 tablespoons (57g) butter, cold
1 cup (113g) cheddar cheese, very coarsely grated or diced
1/3 cup (about 14g) snipped fresh chives or 1/3 cup (21g) finely diced scallion tops (the green part)
15-20 grams dried, toasted, dulse (crushed)
3/4 cup + 2 tablespoons (198g) heavy cream or whipping cream, or enough to make the dough cohesive
Preheat the oven to 425°F with a rack in the middle to upper third. Lightly grease a baking sheet, or line it with parchment.
Whisk together the flour, salt, baking powder, and sugar. Work the butter into the flour until the mixture is unevenly crumbly, with some of the butter remaining in larger pieces.
Mix in the cheese, chives, and dulse until evenly distributed.
Add cream until the dough comes together. Transfer the shaggy dough to a well-floured work surface.
Pat the dough into a smooth 7" disk about 3/4" thick. Transfer the disk to the prepared baking sheet. Use a knife or bench knife to cut the disk into 8 wedges, spreading the wedges apart a bit on the pan.
Brush the scones with a bit of cream; this will help their crust brown.
Bake the scones in the middle or upper third of the oven for 22 to 24 minutes, until they're golden brown. Remove them from the oven, and cool right on the pan. Serve warm, or at room temperature.
Refrigerate any leftover scones, well wrapped, for several days; reheat before serving. Freeze for longer storage.
