Cote Hill Blue ‘Afternoon Tea’ Scones
Makes approximately 8 lg or 32 canape
360g self raising flour
½ tsp mustard powder
pinch cayenne pepper
salt & black pepper
2 large eggs
5 tbsp milk
120g Cote hill Blue cheese finely crumbled or chopped
4 spring onions, chopped
1 onion peeled & diced
75g Brown sugar
4 tbsp balsamic vinegar
|Cote Hill Blue Pate
225g cream cheese
2 tbsp white wine
2 tbsp single cream
170g Cote Hill Blue diced
1 small celery stick
1 tsp diced shallot
Salt & pepper
- Make the pate preferably a day in advance to let the flavours develop. Beat the cream cheese, cream, & white wine together until smooth, a food processor works a dream.
- Add the rest of the ingredients seasoning to taste, chilling in the fridge for at least two hours
- To make the jam put all the ingredient in a saucepan over a low heat until the sugar has dissolved. Lift the heat to medium cooking until the mxture has a jam like consistency, 20-30mins, then allow to cool.
- Heat the oven 200c gas6. 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.
- Roll out 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.
- Serve your scones warm with a strong brew, such as an Assam tea.