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Course: appetizer beverage breakfast condiment dessert entree lunch sauce side dish snack soup
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Cooked by: Chef / Last Modified: 7/8/2008 / Number of Servings: 12 |
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Ingredients: 1 Cup(s) All-purpose flour 1 1/2 Teaspoon(s) Baking powder 1 Teaspoon(s) Dry mustard 1 Cup(s) Whole-wheat flour 3 Teaspoon(s) Cold butter or margarine 3/4 Cup(s) Shreddd sharp Cheddar cheese 2/3 Cup(s) Milk |
Directions: 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.
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