Cote Hill Blue ‘Afternoon Tea’ Scones

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

60g butter

2 large eggs

5 tbsp milk

120g Cote hill Blue cheese finely crumbled or chopped

4 spring onions, chopped

Tomato Jam

1 onion peeled & diced

250g tomatoes

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


  1. 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.
  2. Add the rest of the ingredients seasoning to taste, chilling in the fridge for at least two hours
  3. 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.
  4. Heat the oven 200c gas6. Sieve flour with mustard powder, cayenne pepper, salt and pepper
  5. Rub the butter into the flour until it resembles breadcrumbs. Mix in the spring onions and the blue cheese.
  6. 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.
  7. 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.
  8. Serve your scones warm with a strong brew, such as an Assam tea.
  9.    Cote Hill Blue Afternoon Tea Scones
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Cote Hill Davenport

Cote Hill Davenport

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