| 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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