Matt Tebbutt's crab scones with apple and fennel salad recipe - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Matt Tebbutt’ s crab scones with apple and fennel salad recipe By You Magazine - November 7, 2021 Brown crabmeat is often overlooked but this is where all the best flavour is. These scones are a doddle to make and are pretty impressive as a snack or starter. Double up the ingredients if you’re going to make them, because they won’t last long! Chris Terry MAKES 8 360g plain flour 10g baking powder 100g cold salted butter, cut into cubes 40g strong Cheddar, grated Pinch of cayenne pepper 1 tsp fennel seeds, toasted and lightly crushed in a pestle and mortar Zest of 1 lemon 100g brown crabmeat 170ml whole milk 1 medium free-range egg, beaten Sea salt and freshly ground black pepper 75g salted butter, softened, to serve FOR THE SALAD 1/2 fennel bulb with fronds, thinly sliced 1/2 green apple, thinly sliced 2 tbsp white crabmeat 2 tbsp cider vinegar Pinch of caster sugar 3 tbsp olive oil Juice of 1 lemon 1 tbsp torn dill or chervil Preheat the oven to 200C/180C fan/gas 6. Line a baking tray with baking paper. Briefly blitz the flour, baking powder and butter in a food processor to create a breadcrumb texture. Or, to make it by hand, put the ingredients in a large mixing bowl and rub the butter into the flour and baking powder. If using a processor, tip the mixture into a large bowl. Add the cheese, cayenne pepper, fennel seeds, lemon zest and crabmeat and form a dough by mixing well while slowly adding the milk. Wrap in cling film and chill in the fridge for an hour. Roll out or press the dough with your hands to a 2.5cm thickness and use a 6cm cutter to cut out about 8 rounds. Put on the lined baking tray, brush with the beaten egg and bake for 10–15 minutes. Set aside to cool on a wire rack. To make the salad, toss together the sliced fennel, apple and crabmeat in a bowl with a pinch of salt. In a separate bowl, whisk together the vinegar, sugar, oil and lemon juice. Just before serving add the dressing to the salad and mix gently to coat. Sprinkle with the dill or chervil. Serve the warm scones with plenty of butter, with the salad alongside. Now buy Matt’ s book Weekend by Matt Tebbutt will be published by Quadrille on 11 November, price £22. To pre-order a copy for £18.70 until 25 November, go to mailshop.co.uk/books or call 020 3308 9193. Free UK delivery on orders over £20. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved