Cote Hill Blue cheese and spring onion scones recipe
Cheese-maker Michael and Mary Davenport have a favourite way to cook Cote Hill Blue cheese, with the odds and ends they have left: “We love Cote Hill Blue this in these scones, or try it with mushrooms and onions…”
This recipe is one in a collection of recipes gleaned by The Courtyard Dairy from the cheese-makers themselves, detailing how they love to make amazing dishes with the odds and ends of cheese!
Ingredients (for eight scones)
360g self raising flour
½ tsp mustard powder
pinch cayenne pepper
salt & black pepper
2 lge eggs
120g Cote Hill Blue cheese
finely crumbled or grated
4 spring onions, chopped
Sieve flour with mustard powder, cayenne pepper, salt and pepper; rub the butter into the flour until it resembles breadcrumbs. Mix in the spring onions and the blue cheese, make a well in the centre of the bowl, beat the egg with the milk and tip the mixture into the well and mix to form a soft dough, knead lightly, make a circle and cut into segments or rounds. Brush lightly with milk and top with a little Cote Hill blue cheese, if desired. Bake for 12-15 minutes until brown on top. (pre-heat oven 200c / gas 6)
Andy and Kathy’s comment
Delicious we eat them whilst they were warm and straight from the oven.
Click here to buy Cote Hill Blue online via mail order from The Courtyard Dairy.
See Michael and Mary’s other recipe (for Cote Hill with mushrooms and onions) here.