| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Breads, Cheese, Beverages |
12 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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