Whole-Wheat Cheese Scones
Source: old newspaper clipping 1 c all-purpose flour 1 c whole wheat flour 2 tbsp butter 1/2 c lightly packed, finely grated Cheddar cheese 3/4 tsp salt 1/4 tsp dry mustard 2 tsp baking powder 2/3 c milk Heat oven to 425°F. Sift flours into mixing bowl or stir with fork to break up any lumps. Cut butter into 1/4" cubes. Place butter in flour & toss to coat. Pinch butter into smaller pieces, by rubbing between fingers & thumb. This process may also be done using fork, 2 table knives or pastry blender. When butter is the size of sm peas & mixture looks mealy, stir in cheese, salt, dry mustard & baking powder. Use fork or table knife to stir in milk. Mix only enough to dampen dough thoroughly. Turn out onto lightly floured work surface & use floured hands to fold dough over 10-12 times in light kneading fashion. Use rolling pin or lightly floured hands to roll or pat dough to 1/2" thickness. Cut out rounds of dough with 2 1/2" plain or fluted biscuit cutter. Place about 1/2" apart on ungreased baking sheet. Any leftover dough can be reformed into flattened disk to cut out additional biscuits. Brush tops of biscuits with a little additional milk & bake about 10 min, until tops are golden brown. about 8 scones thanks to Lil "The happiest people don't have the best of everything. They just make the best of everything." ~Sylvia --~--~---------~--~----~------------~-------~--~----~ Access the Recipes And More list archives at: http://www.mail-archive.com/recipesandmore%40googlegroups.com/ Visit the group home page at: http://groups.google.com/group/RecipesAndMore -~----------~----~----~----~------~----~------~--~---
