Crab scones

Deliciously golden and tender, these crab scones are a savoury twist on a classic, blending rich brown crab meat and Gruyère into the dough. Each scone is topped with a vibrant mix of white crab, crisp cucumber, apple, and fresh herbs-making every bite a celebration of seaside flavour and texture.
By Matt Tebbutt
From Saturday Kitchen

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These crab scones offer a balance of protein from crab, calcium from cheese, and a moderate amount of butter and milk. The fresh topping of cucumber, apple, and herbs adds vitamins and a refreshing crunch, making them a lighter option among savoury bakes.

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Equipment

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Ingredients

For the crab scones

• plain flour 360g/12¾oz, plus extra for dusting and rolling out
• baking powder 10g/⅓oz
• unsalted butter 100g/3½oz, cold and diced
• gruyère cheese 50g/1¾oz
• brown crab meat 100g/3½oz
• whole milk 170ml/5¾fl oz
• free-range egg 1 medium, to glaze

For the topping

• white crab meat 150g/5½oz
• cucumber ¼, finely diced
• apple 1, peeled and diced
• fresh dill 1 tsp, chopped
• fresh flatleaf parsley 1 tsp, chopped
• lemon 1, to squeeze
• olive oil 2 tbsp
• salt and freshly ground black pepper
• salted butter to serve

Method

Make the Crab Scones

1. Preheat your oven to 220C/200C Fan/Gas 7. Line a baking tray with greaseproof paper.
2. In a large mixing bowl, combine the plain flour and baking powder. Add the cold, diced butter and use your fingertips to rub it in until the mixture resembles breadcrumbs.
3. Stir in the gruyère cheese and brown crab meat. Pour in the milk and mix gently with a spatula until a soft dough forms.
4. Lightly flour your work surface and roll out the dough to a thickness of 3–4cm. Use a 6.5cm cutter to cut out scones and arrange them on the prepared tray.
5. Brush the tops with beaten egg using a whisk or pastry brush. Bake for 10–15 minutes until risen and golden. Cool on a rack.

Prepare the Topping

6. In a clean mixing bowl, combine the white crab meat, diced cucumber, apple, dill, parsley, a squeeze of lemon, and olive oil. Season with salt and black pepper to taste.

Assemble and Serve

7. Slice the scones in half with a knife. Spread generously with salted butter, then top with the crab, cucumber, and apple mixture. Serve immediately for the freshest flavour.

Additional Notes

For extra zing, add a little lemon zest to the topping or a pinch of cayenne to the scone dough.

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What can you serve with this

1. Mixed leaf salad – A crisp, peppery salad brings freshness and balances the richness of the scones.
2. Pickled vegetables – Their tangy crunch cuts through the buttery crumb and crab topping.
3. Lemon wedges – Squeeze over for extra brightness and to enhance the seafood flavours.
4. Chilled gazpacho – Serve alongside for a summery, elegant starter pairing.

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Nutri-score Health Check

This recipe receives a Nutri-score of C. The scones contain butter and cheese, but the use of crab meat provides lean protein and essential minerals. The fresh topping of cucumber, apple, and herbs adds vitamins and fibre, making these scones a more balanced savoury bake.

Positive Factors

• Crab meat is rich in protein, omega-3 fatty acids, and minerals.
• Cucumber and apple contribute vitamins, hydration, and crunch.
• Fresh herbs add antioxidants and flavour without extra calories.

Negative Factors

• Butter and cheese increase saturated fat levels.
• White flour provides refined carbohydrates.

This Nutri-score has been automatically calculated from the ingredients in the recipe and is only a guide. Enjoy these crab scones as a special treat or elegant starter.