Savory Seaweed and Corn Scones

these seaweed-corn savory scones offer a delightful twist on the classic recipe, blending traditional ingredients with a touch of the unexpected. the summery corn kernels adds a burst of natural sweetness and a pleasant, slightly chewy contrast to the crumbly scone. the blitzed roasted seaweed introduces a subtle, savory umami note — savory scones with a twist!

what’s the difference between a scone and a biscuit? scones typically contain eggs and are sweeter, often including ingredients like fruits or nuts, while biscuits are usually more savory and rely on buttermilk for their rise. the texture also differs, with scones being denser and crumblier, and biscuits being fluffier and flakier. however, i feel like we often call a variety of savory biscuits, scones. is this a misnomer? or are american scones actually a biscuit?

i used:

• 2 cups (250g) AP flour
• 1 tbsp baking powder
• 1/4 tsp sugar
• 1/2 tsp salt
• 1/4 cup cold butter, cubed
• 3/4 cup heavy cream, cold
• kernels from 1 ear of corn
• 1-2 sheets roasted seaweed, blitzed (1 for less seaweed-forward, 2 for more! i love seaweed so i go with 2)
• 1 egg, beaten (for egg wash)
• garnish: chili oil, flaky salt

to make seaweed-corn scones:

• in a large bowl, combine the flour, baking powder, sugar, salt, and seaweed
• add the cold, cubed butter to the dry ingredients, breaking the butter up more with your fingers
• add in the corn kernels and stir in the heavy cream until just combined
• turn the dough out onto a floured surface and knead lightly until it comes together
• pat the dough into a circle about 1-inch thick
• cut into 8 wedges, rounds, or squares
• place the scones on a baking sheet lined with parchment paper, leaving at least 3/4 inch space between each piece
• brush with egg wash
• bake at 425f for ~25 minutes until golden brown
• garnish with chili oil or flaky salt