Cheese Scones - Churchill
INGREDIENTS:
1 c All-purpose flour
1 1/2 ts Baking powder
1 ts Dry mustard
pn Salt
1 c Whole-wheat flour
3 ts Cold butter or margarine,
-cut in small pieces
3/4 c (3oz) finely shredded sharp
-Cheddar cheese
2/3 c Milk (about)
Butter
1 c All-purpose flour
1 1/2 ts Baking powder
1 ts Dry mustard
pn Salt
1 c Whole-wheat flour
3 ts Cold butter or margarine,
-cut in small pieces
3/4 c (3oz) finely shredded sharp
-Cheddar cheese
2/3 c Milk (about)
Butter
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.
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.