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These little scones have a mild briny flavour, reminiscent of the sea, and make a novel amuse-bouche. Many countries and regions outside France – from Australia to England – now make excellent Brie. You could, however, use another soft-rind cheese that is flavoursome without being too strong.

MAKES ABOUT 18

135g ‘type 55’ plain white flour, plus extra for dusting

25g butter, softened

20g caster sugar

12g baking powder

¼ tsp fine sea salt, plus a pinch for the glaze

15g dried seaweed (sea lettuce or dulse), rinsed in cold water, patted dry and finely chopped

35ml milk

40g double cream

Eggwash (1 egg yolk mixed with 1 tsp milk), to glaze

200g well-ripened Brie, rind removed

To serve

180g dried seaweed (a mixture of sea lettuce and Japanese red algae), rinsed in cold water, patted dry and cut into pieces

2 tbsp light olive oil

Juice of 1 lemon

Freshly ground pepper

To make the scones, put the flour, butter, sugar, baking powder and salt into the bowl of a stand mixer and mix on a low speed to a rough dough. Add the chopped seaweed and mix for 30 seconds, then add the milk and cream and mix again, still on a low speed, for about 3–4 minutes to a homogeneous dough.

Bring the dough back into the middle of the bowl and then mix for another minute. Shape into a ball, wrap in cling film and refrigerate for at least 30 minutes.

Line a baking sheet with baking parchment. Roll out the chilled dough on a lightly floured surface to a 1cm thickness and cut out rounds, using a 3cm plain pastry cutter. Turn the rounds over onto the lined baking sheet, arranging them in staggered rows.

Add a pinch of salt to the egg glaze and brush over the top of the scones. Leave to stand at warm room temperature (20–24°C) for 20 minutes. Meanwhile, preheat the oven to 180°C/Gas 4.

Bake the scones in the oven for 7–8 minutes until risen and lightly golden on top. Transfer to a wire rack and leave to cool.

Using a serrated knife, cut each scone horizontally through the middle, about three-quarters of the way across. Place about 10g Brie inside each scone and close the tops.

To serve, toss the seaweed with the olive oil, lemon juice and some pepper (don’t add salt as seaweed is already salty). Allow 3 scones per person and serve the seaweed in a bowl on the side.