Beremeal Parsley Scones with Seaweed Salt & Black Pepper - Lavender and Lovage
This recipe for Beremeal Parsley Scones with Seaweed Salt & Black Pepper makes 7 to 8 scones that are perfect with cheese or a bowl of soup or stew.
Ingredients
- 225g Beremeal
- 1 teaspoon baking powder
- 1 teaspoon cream of tartar
- 1/2 teaspoon seaweed salt (or sea salt)
- 1/2 teaspoon cracked black pepper (plus extra for the top)
- 50g butter (cut into small pieces)
- 4 tablespoons fresh parsley (finely chopped)
- 1 large egg, beaten
- 150mls to 200mls buttermilk
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