Cheese scones

12 servings

Ingredients

Quantity Ingredient
1 cup All-purpose flour
1½ teaspoon Baking powder
1 teaspoon Dry mustard
pinch Salt
1 cup Whole-wheat flour
3 teaspoons Cold butter or margarine, cut in small pieces
¾ cup (3oz) finely shredded sharp Cheddar cheese
⅔ cup Milk (about)
Butter

Directions

This qualifies as a savory; a bit of a change from the usual scone.

Preheat oven to 425F (220C). Lightly grease a large baking sheet; set aside. Sift all-purpose flour, baking powder, dry mustard and salt into a large bowl. Stir in the whole-wheat flour. With your fingers, rub in cold butter until mixture is crumbly. Stir in ½ cup cheese. Make a well in center of mixture; add milk and mix with a fork to make a dough that BARELY holds together (you may need to press dough together with your hands). Turn out onto floured surface and knead lightly. Roll out with a floured rolling pin or pat dough with your hands to make a round about ¾-inch thick. Cut into rounds with a 2-inch fluted or plain cookie cutter. Place 1 to 1½ inches apart on baking sheet; sprinkle with remaining ¼ cup cheese.

Bake 8-10 minutes or until well risen and golden. Transfer to a wire rack to cool. When cold, split and serve with butter. Makes about 12 scones.

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