Cheese Scones

Directions

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 to 10 minutes or until well risen and golden.

Transfer to a wire rack to cool.

When cold, split and serve with butter.