Cheese Scones
Ingredients
1 cup all-purpose flour
1 1/2 tsp baking powder
1 tsp dry mustard
1 pinch salt
1 cup whole-wheat flour
3 tsp cold butter or margarine, cut in sm, all pieces
3/4 cup (3oz) finely shredded sharp cheddar, cheese
2/3 cup milk (about)
1 butter
Preparation
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.
Servings: 12
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