Crab scones recipe
 Try Matt Tebbutt’s twist on cheese scones, with a topping that combines crab meat, cucumber, apple and fresh herbs. 360g/12¾oz plain flour, plus extra for dusting and rolling out10g/⅓oz baking powder 100g/3½oz cold unsalted butter, diced 50g/1¾oz gruyère cheese100g/3½oz brown crab meat 170ml/5¾fl oz whole milk 1 medium free-range egg, to glaze 360g/12¾oz plain flour, plus extra for dusting and rolling out 10g/⅓oz baking powder 100g/3½oz cold unsalted butter, diced 50g/1¾oz gruyère cheese 100g/3½oz brown crab meat 170ml/5¾fl oz whole milk 1 medium free-range egg, to glaze 150g/5½oz white crab meat¼ cucumber, finely diced1 apple, peeled and diced1 tsp chopped fresh dill 1 tsp chopped fresh flatleaf parsley1 lemon, to squeeze2 tbsp olive oil salt and freshly ground black peppersalted butter, to serve 150g/5½oz white crab meat ¼ cucumber, finely diced 1 apple, peeled and diced 1 tsp chopped fresh dill 1 tsp chopped fresh flatleaf parsley 1 lemon, to squeeze 2 tbsp olive oil salt and freshly ground black pepper salted butter, to serve Method To make the crab scones, preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with greaseproof paper.Place the flour and baking powder in large glass bowl and mix. Add the diced butter and use your fingertips to rub the butter into the flour until the mixture resembles breadcrumbs.Add the cheese, crab meat and milk and mix until it comes into a dough.Lightly flour a clean work surface. Lightly roll out the dough to a depth of about 3–4cm/1¼–1½in, then use a cutter to cut out the scones and place on the lined baking tray.Brush the scones with a little beaten egg, then bake for 10–15 minutes or until risen and cooked. To make the topping, mix all the ingredients together, taste and season with salt and black pepper.To serve, cut the scones in half, butter well with great salted butter, then top with the crab mix. To make the crab scones, preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with greaseproof paper. To make the crab scones, preheat the oven to 220C/200C Fan/Gas 7. Line a baking tray with greaseproof paper. Place the flour and baking powder in large glass bowl and mix. Add the diced butter and use your fingertips to rub the butter into the flour until the mixture resembles breadcrumbs. Place the flour and baking powder in large glass bowl and mix. Add the diced butter and use your fingertips to rub the butter into the flour until the mixture resembles breadcrumbs. Add the cheese, crab meat and milk and mix until it comes into a dough. Add the cheese, crab meat and milk and mix until it comes into a dough. Lightly flour a clean work surface. Lightly roll out the dough to a depth of about 3–4cm/1¼–1½in, then use a cutter to cut out the scones and place on the lined baking tray. Lightly flour a clean work surface. Lightly roll out the dough to a depth of about 3–4cm/1¼–1½in, then use a cutter to cut out the scones and place on the lined baking tray. Brush the scones with a little beaten egg, then bake for 10–15 minutes or until risen and cooked. Brush the scones with a little beaten egg, then bake for 10–15 minutes or until risen and cooked. To make the topping, mix all the ingredients together, taste and season with salt and black pepper. To make the topping, mix all the ingredients together, taste and season with salt and black pepper. To serve, cut the scones in half, butter well with great salted butter, then top with the crab mix. To serve, cut the scones in half, butter well with great salted butter, then top with the crab mix.