A savory scone that works well for tea time, or on the side with the evening meal.
INGREDIENTS:
4 cups all-purpose flour
4 tsp baking powder
1 tsp salt
1/2 tsp dried basil
1/4 tsp dried thyme
1/4 tsp ground red pepper
2/3 cup vegetable shortening (I use butter)
1 cup shredded cheddar cheese
1 1/3 cups milk
1 tsp Dijon mustard
PREPARATION:
Preheat oven to 425F. Mix together the flour, baking powder, salt, and dry herbs. Cut in shortening until you have coarse crumbs, then add 3/4 cup of the cheese. Lightly mix in the milk and mustard, until mixture forms a soft dough.
On a lightly floured board, knead gently 5 or 6 times and then divide. Roll each half into a 7-inch round, then cut into 4 or 5 wedges. On a greased baking sheet, place scones at least 1 inch apart. Sprinkle with the remaining cheese and bake for 15-20 minutes, until brown on top.
12/21/06
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