Cote Hill Blue Cheese & Spring Onion Scones


360g self raising flour

½ tsp mustard powder

Pinch of Cayenne pepper

Sea salt & black pepper

60g butter

2 large eggs

5 tbsp milk

120g Cote Hill blue cheese, finely crumbled

4 spring onions, chopped

Preheat oven to 200°C/Gas 6


Sieve the flour into a mixing bowl along with the mustard powder, cayenne pepper, sea salt and black pepper; rub the butter into the flour until it resembles fine 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 with a flat bladed knife to form a soft dough.  Put onto a floured board and knead very lightly, make into a circle 2cm thick and cut into segments or cut into 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.

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