Ingredients Jump to Instructions ↓

  1. 1 c All-purpose flour

  2. 1/2 ts Baking powder

  3. 1 ts Dry mustard

  4. pn Salt

  5. 1 c Whole-wheat flour

  6. 3 ts Cold butter or margarine,

  7. -cut in small pieces

  8. 3/4 c (3oz) finely shredded sharp

  9. -Cheddar cheese

  10. 2/3 c Milk (about)

  11. Butter

Instructions Jump to Ingredients ↑

  1. This qualifies as a savory; a bit of a change from the usual scone.

  2. 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. —–


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