Crab scones with fennel slaw
Scones are an excellent way to use brown crab meat. The flavour really punches through and makes a delicious change from cheese.
For the crab scones
For the fennel slaw
To make the crab scones, preheat the oven to 200C/180C Fan/Gas 6.
Place the flour, baking powder and butter in a food processor and blitz briefly to a breadcrumb texture.
Tip the mixture into a large bowl and add the cheese, cayenne, fennel seeds, lemon zest and crab meat. Mix well while adding the milk and bring together to form a dough, Wrap in cling film and place in the fridge for at least 30 minutes.
Roll out the dough 2.5cm/1in thick and use a 6cm/2½in cutter to cut out rounds. Brush with the egg and bake for 10–15 minutes. Cool on a wire rack.
To make the slaw, mix all the ingredients together in a bowl with a pinch of salt.
Serve the warm scones with plenty of butter and slaw piled on top.