Savoury Loaded Scones with Egg Mayonnaise, Herbs, and Mustard
Buttery savoury scones filled and topped with creamy egg mayonnaise, fresh herbs, and a gentle mustard kick. Ideal for a brunch platter, picnic lunch, or an easy make-ahead savour…
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Servings: 6 | Prep: 25 min | Cook: 18 min | Total: 43 min
Tags: British, brunch, egg mayonnaise, herbs, mustard, picnic
Ingredients
- 300.0 g plain flour (plus a little extra for dusting)
- 2.0 tsp baking powder
- 1.0 tsp fine salt (for the scone dough)
- 0.5 tsp black pepper (freshly ground)
- 75.0 g unsalted butter (cold and diced)
- 100.0 g mature Cheddar cheese (coarsely grated)
- 2.0 tbsp chives (finely chopped)
- 160.0 ml milk (cold, plus a little extra for brushing)
- 4.0 eggs (3 for boiling, 1 for glazing if preferred instead of milk)
- 120.0 g mayonnaise (use full-fat for best texture)
- 2.0 tsp Dijon mustard (divided between filling and finishing)
- 2.0 tbsp parsley (finely chopped)
Instructions
- Preheat the oven to 220°C conventional or 200°C fan for 10 minutes until fully hot, and line a baking tray so the scones bake evenly and colour well.
- Mix the flour, baking powder, fine salt, and black pepper in a large bowl, then rub in the cold butter with cool fingertips for 2 to 3 minutes over a cool work surface until the mixture looks like coarse breadcrumbs with a few pea-sized pieces remaining.
- Stir in the grated Cheddar and chopped chives, then pour in the milk and mix gently with a table knife or spatula for about 30 seconds just until a shaggy dough forms; stop as soon as there are no dry patches so the scones stay tender.
- Turn the dough onto a lightly floured surface and pat it into a 3 cm thick round, folding it over once or twice very gently for a slightly layered texture, then cut out 6 rounds and place them on the tray with a little space between each.
- Brush the tops lightly with milk or beaten egg, then bake on the upper-middle shelf at high heat for 15 to 18 minutes until the scones are well risen, deeply golden on top, and sound lightly hollow when tapped underneath.
- Meanwhile, place 3 eggs in a pan of cold water, bring to a gentle boil over medium-high heat, then simmer for 9 minutes; drain and cool under cold running water until easy to handle, then peel and chop them into small chunks.
- Combine the chopped eggs, mayonnaise, 1 teaspoon of Dijon mustard, parsley, spring onions, and lemon juice in a bowl, then season with a pinch of salt and black pepper, stirring gently for 30 seconds until creamy but still slightly textured.
- Leave the baked scones to cool on the tray for 5 minutes, then transfer them to cool for a further 10 minutes until just warm rather than hot, because filling them too early will loosen the mayonnaise.
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