Blue Cheese Scones

Course: snack Skill level: easy Makes: 9 small scones

■ 200 g (7 oz) plain flour

■ 2 tsp baking powder

■ ½ tsp bicarbonate of soda

■ ½ tsp salt

■ 1½ tsp caster sugar

■ 75 g (25/8 oz) cold unsalted butter, cut into small cubes

■ 75 g (25/8 oz) blue cheese, crumbled

■ 4 spring onions, chopped finely

■ 75 ml (25/8 oz fl oz) whole milk

■ 1 large British Lion egg

For the Egg Mayonnaise:

■ 3 large British Lion eggs

■ 2 tbs mayonnaise

■ 1 small bunch mixed herbs (such as parsley, chives and dill), chopped finely

■ Salt and freshly ground black pepper, to taste

1 Pre-heat the oven to 230 deg. C., 450 deg. F., Gas Mark 8. Line a large baking tray with baking parchment.

2 Mix the flour, baking powder, bicarbonate of soda, salt and sugar into a medium mixing bowl until combined. Add the butter. Using your fingertips, rub the butter into the flour mixture until it resembles breadcrumbs.

3 Stir in the blue cheese and spring onions.

4 Combine the milk and an egg in a jug and add to the bowl. Mix together until just combined.

5 Drop heaped spoonfuls of the mixture on to the prepared tray (around 2 heaped teaspoons, piled on top of each other, as they spread when cooking) and bake in the pre-heated oven for 10 to 15 minutes until golden and risen. Leave to cool.

6 Meanwhile, bring water to a boil in a medium saucepan. Add the eggs and boil for 10 minutes. Drain under cold water to cool, then place into a bowl with the mayonnaise. Mash together using a fork, then stir through the herbs and season to taste.

7 To serve, slice the scones in half with a serrated knife and pile the egg mayo on the bottom half before topping with the lid.