Ingredients
- 2 fluted
- 1 1/2 on baking sheet (inches apart)
- 160 ml milk
- 130 gr all purpose flour
- 130 gr wheat flour (whole)
- 120 gr cheese
- 14 gr butter (cold)
- 7 gr baking powder
- 5 ml 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 dozen scones.
