Ingredients
- 2 fluted
- 1 1/2 on baking sheet (inches apart)
- 5/8 c milk
- 1 c all purpose flour
- 1 c wheat flour (whole)
- 1/2 cup cheese
- 3 ts butter (cold)
- 1 1/2 ts baking powder
- 1 ts dry mustard
- some change from the usual scone
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.
