Ingredients
- Guiness draught 220ml
- Free range medium egg 10 eggs
- Salted butter 100g
- Hot mustard rarebit 600g
- Sea salt 20g
- Gluten free baking powder 8g
- Plain flour 200g
- Savoy cabbage 1 piece
- fresh chives 50g
- Maris Piper potatoes 1000g
- Trimmed spring onion 1 piece
Method
- Peel and cut the potatoes, cook till tender, dry well and mash.
- Shred the cabbage, cook refresh and dry well, shred the spring onion and finely chop the chives.
- Add the melted butter, spring onion, cabbage, half the chives, flour and baking powder into the mash. Roll out and cut scone shapes.
- In a pan add oil and fry the scones. Mix the Guinness with the rarebit and top the scones, either grill or bake until golden.
- Poach the eggs, top each scone with an egg finish with chopped chives.
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