Title: Cheese Scones
Categories: Bread Cheese Beverages
Yield: 12 Servings

1	c	All-purpose flour
1 1/2	ts	Baking powder
1	ts	Dry mustard
	pn	Salt
1	c	Whole-wheat flour
3	ts	Cold butter or margarine, cut in small pieces
3/4	c	(3oz) finely shredded sharp Cheddar cheese
2/3	c	Milk (about)
		Butter

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 1/2 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 3/4-inch thick. Cut into rounds with a 2-inch fluted or plain cookie cutter. Place 1 to 1 1/2 inches apart on baking sheet; sprinkle with remaining 1/4 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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