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Wholewheat Cheese-Crusted Scones

These are quite irresistible served warm with salted butter — YUM! Use any good, sharp cheddar. We used equal amounts of plain English cheddar and smoked cheddar, and the result prompted a grinning husband to comment, “It tastes like there is bacon in these?” Score!!! We served these savory scones with Quick Sausage Casserole with Tomato and Chickpeas for dinner, and stuffed them with ham and tomatoes for lunch the next day.

Wholewheat Cheese-Crusted Scones

3 oz. wholewheat flour (½ cup plus 2½ tbs.)
3 oz. self-rising flour (scant ¾ cup)
1 tsp. baking powder
½ tsp. mustard powder
½ tsp. salt
2 good pinches cayenne pepper
1 oz. butter, at room temperature (2 tbs.)
3 oz. strong cheddar cheese, finely grated (1 cup)
1 egg
2-3 tbs. milk

Heat the oven to 425°F. Line a baking sheet with parchment paper.

Sift the flour into a mixing bowl and add the baking powder, mustard powder, salt, and cayenne pepper. Using your fingers, rub in the butter until crumbly. Mix in most of the cheddar, leaving about 1 tbs. to sprinkle on the tops of the scones.

In a small bowl, beat the egg with 2 tbs. of the milk. Add this to the flour mixture to make a soft dough, adding a little more milk if too dry.

Roll out the dough on a lightly floured work surface to the thickness of ¾”. Use a 2½” cutter to cut out 6 to 8 scones, re-rolling the scraps if needed. Place on the baking sheet and sprinkle with the remaining cheese and a dash more cayenne pepper. Bake on a high shelf for 15-20 minutes. Serve warm with salted butter.

 

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