Preheat the oven to 200°C.
Blend flour, baking powder, and butter in a food processor.
Add cheese, egg, and milk then blend until the mixture just comes together.
Roll the dough on a floured surface to 1cm thickness.
Cut five 5cm rounds and brush them with milk.
Bake on a sheet for 15 minutes until risen and golden.
Soften chopped garlic and shallot in olive oil over medium heat for two minutes.
Add peas and cook for five minutes.
Add stock and blue cheese, boil, then simmer for 10 minutes.
Season with salt and pepper and blend with a hand blender until smooth.
Serve the soup in a bowl with scones on the side.