Combine all dry ingredients, stir in cheeses and toss well. Cut in butter.
Combine eggs and milk, add to flour mixture and gently knead to form a
stiff dough.
Cut dough ball into halves and pat each half into an 8" diameter,
1/2" thick circle. Cut into wedges, place wedges on a baking sheet and
bake 15 to 17 minutes, until lightly browned.
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
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.
