Sage and blue cheese scones

140g plain flour

280g coarse wholemeal flour

1 level tsp bread soda

generous pinch of baking powder

pinch of sea salt

1 tsp black pepper

60g cold butter, cut into small cubes

2 eggs, lightly beaten

enough milk to increase the eggs to 280ml in volume

2 tsp honey

small handful of sage, finely chopped

60g blue cheese, crumbled