Cheese Scones
Yield
12 servingsPrep
25 minCook
10 minReady
45 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
all-purpose flour
|
|
| 1 ½ | teaspoons |
baking powder
|
|
| 1 | teaspoon |
dry mustard
|
|
| 1 | pinch |
salt
|
*
|
| 1 | cup |
whole-wheat flour
|
|
| 3 | teaspoons |
butter
or margarine, cold, cut in small pieces |
|
| 3oz | cheddar |
cheese
finely shredded, sharp |
*
|
| ⅔ | cup |
milk
|
|
| 1 | x |
butter
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
all-purpose flour
|
|
| 7.5 | ml |
baking powder
|
|
| 5 | ml |
dry mustard
|
|
| 1 | pinch |
salt
|
*
|
| 237 | ml |
whole-wheat flour
|
|
| 15 | ml |
butter
or margarine, cold, cut in small pieces |
|
|
cheese
finely shredded, sharp |
*
|
||
| 158 | ml |
milk
|
|
| 1 | x |
butter
|
*
|
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.
