Seaweed Scones (No Butter)
Seaweed Scones (No Butter)
Crispy and Savory No-Butter Seaweed Scones Recipe
I made these no-butter seaweed scones because I was craving a snack. I used to believe that scones absolutely needed butter to be delicious, but I was pleasantly surprised by how good these no-butter scones turned out. Adding seaweed gives them a subtle, savory aroma and a wonderfully crispy, nutty texture that makes them addictive! Lately, I’ve been exploring more vegan and vegetarian baking, and it’s been challenging some of my long-held beliefs about baking. I used to think butter and sugar were essential for a good bake, but I’m increasingly realizing that delicious baked goods are possible without them. Of course, that doesn’t mean I don’t still crave buttery, sugary treats sometimes! haha. When baked to perfection, you’ll have crispy scones with a delicate seaweed flavor. Let’s make these savory, crispy, no-butter seaweed scones!
Ingredients (Makes about 8 scones)- 140g cake flour
- 40g whole wheat flour
- 10g sugar
- 1 pinch salt
- 1.5 tsp baking powder
- 30g olive oil
- 20g canola oil
- 60g low-fat milk
- 3 sheets roasted seaweed (gim)
- A little cake flour for dusting
Cooking Instructions
Step 1
First, place the 3 sheets of roasted seaweed (gim) into a food processor and pulse until finely ground. Ensure the seaweed is broken down into small pieces.
Step 2
Add the 140g of cake flour, 1.5 tsp of baking powder, 10g of sugar, and a pinch of salt to the food processor with the ground seaweed. Briefly pulse a few times to combine the dry ingredients.
Step 3
Pour in the 30g of olive oil and 20g of canola oil. Process again until the mixture resembles coarse crumbs or a sandy texture. (Tip: If you enjoy a stronger olive flavor, you can use all olive oil instead of a mix. However, the type of oil used will influence the final flavor.)
Step 4
Add the 60g of low-fat milk and pulse until the dough just comes together. Be careful not to over-process; you want the liquid to be incorporated evenly without developing the gluten too much.
Step 5
Turn the dough out onto a lightly floured surface and gently bring it together into a cohesive ball. Avoid kneading the dough excessively.
Step 6
Sprinkle a little cake flour on your work surface and place the dough on top. Gently pat or roll it into a rectangular shape, about 1.5 to 2 cm thick.
Step 7
Fold the rectangle in half, then gently roll it out again into a rectangular shape. This folding and rolling technique helps create flaky layers in the scones.
Step 8
Repeat the folding and rolling process 3 to 5 times. Each repetition builds more layers, resulting in a crispier scone. Finally, shape the dough into your desired final form, either a rectangle or a round.
Step 9
Cut the dough into your desired scone size (usually 6-8 pieces) and place them on a baking sheet. Bake in a preheated oven at 200°C (400°F) for 15 minutes, then reduce the temperature to 180°C (350°F) and bake for another 10-15 minutes, or until golden brown and cooked through. Ensure they are nicely browned for the best flavor. Once baked, transfer the scones to a wire rack to cool completely. Enjoy!
