Afternoon Tea

Method for the Mayonnaise:

In a bowl whisk the egg yolks and mustard together.  Gradually pour in the oil a drop at a time, whisking after each one until it becomes thick and emulsifies.  Check the seasoning and add a spoon of lemon juice or white wine vinegar if needed.

Method for the Filling:

Boil the eggs for 10 minutes in boiling water.  Remove from the pan and put under cold running water to cool.  Once cool enough to handle peel off the shells.  Lay the eggs on a plate and pour over the mayonnaise.  Finish with a sprinkle of cayenne pepper

Method for Scones:

Preheat the oven to 200C/gas 6 and grease a baking sheet.

Sift the flour, baking powder, cream of tartar and salt into large bowl.  Rub the butter in with your fingertips until the mixture resembles breadcrumbs then stir in the sugar.

Lightly beat the egg and milk together in a jug or small bowl.  Make a well in the centre of the flour and pour in some of the egg mixture (it’s a good idea to do this in stages to prevent the dough getting too wet).   Mix the dough together with a fork.

Bring the dough together very lightly with your hands, adding the rest of the egg mixture if necessary. The dough should be very soft but not wet.

Put the dough on a lightly floured work surface and pat out gently until it is about 2cm thick.  Cut the dough into rounds with a 6cm pastry cutter, or cut it into squares with a sharp knife then transfer to the greased baking sheet.

Brush the scones with milk and place in the preheated oven. Bake for 12 minutes or until golden brown.

Variations:

Fruit scones:  Follow the recipe as above but add 150g mixed raisins and sultanas after the sugar.

Walnut scones:   Follow the recipe as above but add three tablespoons of finely chopped walnuts after the sugar.

Tips:

A light touch gives a light result when making scones. The heavier the dough, the firmer the scone will be, so handle it as little as possible. Don’t knead it until smooth; just bring it together quickly and lightly and don’t worry if it feels slightly lumpy.

The quickest and easiest way to cut out scones is to roll or pat out the dough and then cut it into squares or triangles with a floured knife. For round scones, use a cutter. You will need to bring the trimmings back together; I pile them up and lightly roll or pat them out again.

Scones can be glazed with milk, or with beaten egg for a richer glaze. Sprinkle sweet scones with sugar after glazing, if you like.
Scones are best eaten fresh, but they do freeze well.

I am a traditionalist when it comes to sweet scones; the only way to eat them is with strawberry jam and a large dollop of clotted cream!