Egg mayo loaded savoury scones

Method

• step 1

  Put the flour in a large bowl with 1 ½ tsp fine sea salt, the baking powder and plenty of freshly ground black pepper. Tip in the butter and rub it in roughly using your fingertips. Don’t worry if it’s not completely rubbed in; you’re aiming to flatten the butter pieces rather than create fine breadcrumbs. Stir in the cheese.

• step 2

  Whisk the egg, buttermilk and chives together in a small jug, then quickly stir this mixture through the flour mixture using a cutlery knife until everything comes together into a shaggy dough.

• step 3

  Turn the dough out onto the work surface and knead briefly until soft. Flatten out into a roughly 2cm-thick square. Using a floured cutter (ours was 7cm wide), stamp out 6 scones, then gently reshape the offcuts and stamp out as many more as possible (you should get 7-8 total). Arrange on a baking tray lined with baking parchment and chill for 30 mins.

• step 4

  Heat the oven to 200C/180C/gas 6. Brush a little buttermilk over the scone tops using a pastry brush, then bake for 20-25 mins until golden and risen, with cheesy pockets. Leave to cool on a wire rack. Will keep in an airtight container at room temperature for up to two days, or frozen for up to three months (defrost at room temperature.)

• step 5

  Cook the eggs in a pan of boiling salted water for 8 mins, then drain and immediately plunge into a bowl of iced water. Once cool, peel and halve the eggs. Scoop the yolks out into a bowl, then set the whites aside.

• step 6

  Whisk the cooked egg yolks with the mayo, mustard and cornichon brine. Season to taste. Roughly chop the boiled egg whites and gently fold these through the mayo mixture along with the cornichons, spring onions and most of the chives.

• step 7

  To serve, split the scones and top generously with the egg mayo and a sprinkling of chives.