Poach the fish in the milk with the bayleaf, peppercorns, salt and onion for approx 7 minutes. Strain the fish, reserving the milk for use later.
Hard boil the eggs for approximately 4 minutes. Then melt the 65g butter in a small pan over a medium heat, add the 45g flour and cook out for approximately 1 minute.
Gradually stir in the milk mixture to the flour and butter mixture, off the heat. Return to heat and thicken, stirring continuously.
Chop the eggs, capers & parsley. Then, flake the fish and ensure there are no bones. Mix the fish, eggs, capers and parsley with the white sauce. Check seasoning and add salt/pepper as necessary. Pour into a 1 litre ovenproof dish.
Next make the scones; Sieve flour (225g SR), baking powder, salt, pepper & mustard powder into a large bowl. Rub in the 40g butter. Grate the cheese and mix half into the flour/butter mix. Bind the mixture with the milk.
Roll out the dough to approx 1½cm thickness and cut into 8 scones. Glaze scones with a beaten egg and place on top of the fish mixture, topping with the remaining grated cheese.
Bake in a pre-heated oven at 200°C for approx 20 minutes or until scones are risen and golden.
Serve with a green salad or seasonal vegetables.
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