Matt Tebbutt showcased tasty crab scones with Gruyere cheese, apple, cucumber and herbs on Saturday Kitchen.

The ingredients are: 360g plain flour, plus extra for dusting and rolling out, 10g baking powder, 100g cold unsalted butter, diced, 50g gruyère cheese, 100g brown crab meat, 170ml whole milk and 1 medium free-range egg, to glaze.

For the topping: 150g 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.

See recipes by Matt in his book titled: Matt Tebbutt’s Pub Food availale from Amazon now.