- Serves: 4-6
- Cook Time: 30 minutes
- Prep Time: 30 minutes
- Effort: medium
- 225 g self-raising flour
- 75 g butter
- 50 g cooked onions
- 50 g mature cheddar cheese
- 50 g pancetta, cubed, cooked and cooled
- 150 ml milk
For the poached eggs
- 2 litres water
- 4 tbsp white wine vinegar
- 8 eggs
For the smoky Hollandaise sauce
- 50 ml tarragon vinegar
- 1 shallot, finely diced
- 1/2 tsp smoked paprika
- 1 sprigs thyme
- 6 peppercorns
- 2 egg yolks
- 250 ml clarified butter, melted
1. For the scones: preheat the oven to 220C/gas 7.
2. Lightly grease a baking tray.
3. Mix together the flour and salt in a mixing bowl and rub in the butter. Stir in the cheese, pancetta, onion, and then the milk to form a soft dough.
4. Turn on to a floured work surface and knead very lightly. Pat out to a round 2cm thick. Use a 5cm cutter to cut out rounds and place on the baking tray. Lightly knead together the remaining dough and cut out more scones.
5. Brush the tops of the scones with a little milk. Bake for 12-15 minutes until well risen and golden. Cool on a wire rack.
6. For the poached eggs: bring the water to a rolling simmer in a large pan. Add the vinegar, then swirl the water to make a vortex in the centre of the pan. Crack the eggs in one by one and simmer for 4 minutes. Remove from the pan with a slotted spoon and season with salt and pepper.
7. For the smoky hollandaise sauce: heat the vinegar with the shallot, paprika, thyme and peppercorns in a pan over a high heat and cook steadily until reduced by half.
8. Place the egg yolks in a food processor and strain the vinegar over them. Blend, drizzling the warm butter in, until emulsified and thick. Season to taste.
9. To serve: slice the scones in half and toast them. Top with poached eggs and smoky Hollandaise.
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