- 300g/10½oz self-raising flour
- 1 tsp baking powder
- 50g/1¾oz unsalted butter
- 50g/1¾oz blue cheese
- 1 free-range egg
- 50ml/2fl oz milk
- 1 tbsp olive oil
- 1 garlic clove, chopped
- 1 banana shallot, chopped
- 200g/7oz peas
- 300ml/10½fl oz hot chicken stock
- 50g/1¾oz blue cheese
- salt and freshly ground black pepper
- Preheat the oven to 200C/400F/Gas 6.
- To make the blue cheese scones, place the flour, baking powder and butter into a food processor and blend.
- Add the cheese, egg and milk and blend again, until the mixture is just coming together.
- Bring the dough together with floured hands and roll onto a floured surface to 1cm/½in thickness.
- Using a 5cm/2in chefs' ring, cut five rounds out of the pastry, then brush them with milk.
- Place the rounds onto a baking sheet and place into the oven to bake for 15 minutes, or until risen and golden.
- To make the pea soup, heat the olive oil in a saucepan over a medium heat. Add the garlic and shallot and fry for two minutes to soften.
- Add the peas and cook for five minutes.
- Add the stock and blue cheese, bring to the boil, then reduce the heat to simmer for 10 minutes.
- Season, to taste, with salt and freshly ground black pepper, then blend with a hand blender until smooth.
- To serve, pour into a large cappuccino cup or small bowl and place onto a large plate with the scones piled alongside.