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For the scones
For the hollandaise
- Preheat the oven to 220˚C/200˚C fan/gas mark 7.
- In a large bowl, stir together the flour, sugar, baking powder and salt.
- Rub in the butter until the mixture resembles coarse crumbs. Stir in the chives.
- Gradually add the buttermilk, stirring the mixture together into a soft, sticky dough.
- Combine the dough into a ball, then roll out into a 1cm-thick round. Use a large pastry cutter to cut out rounds, gathering up scraps and re-rolling the dough to get four. Place the rounds on an ungreased baking tray.
- Brush the tops with the beaten egg and bake for 12-15 minutes or until golden.
- To make the hollandaise, whisk the egg yolks and lemon juice in a stainless steel bowl until the mixture is thickened and doubled in volume.
- Place the bowl over a saucepan of barely simmering water; the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble.
- Slowly drizzle in the melted butter, whisking constantly, until the mixture is thickened. Remove from the heat.
- Split the scone and top with two poached eggs, a drizzle of hollandaise and some more chives to serve.
Per serving: 474kcals, 32.1g fat (12.2g saturated), 26.5g carbs, 2.8g sugars, 21.6g protein, 4.1g fibre, 0.633g sodium
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