Jersey Royal Potato and Dulse Seaweed Scones

Preheat oven to 220°C (200°C fan/Gas Mark 7). Lightly grease a baking sheet.

In a large bowl, combine the flour, baking powder, salt, and pepper.

Rub the cold butter into the flour mixture using your fingertips until it resembles breadcrumbs.

Stir in the chopped dulse seaweed.

Add the mashed Jersey Royal potatoes and mix gently to combine.

Gradually add the milk, mixing until a soft dough forms. Be careful not to overmix.

Turn the dough out onto a lightly floured surface and gently pat it down to a 2cm (¾ inch) thickness.

Use a 6cm (2 ½ inch) cutter to stamp out scones. Re-roll any scraps to make more scones.

Place the scones on the prepared baking sheet.

Brush the tops with beaten egg (optional) for a golden finish.

Bake for 20-25 minutes, or until golden brown and well-risen.

Transfer to a wire rack to cool slightly before serving.