Served as breakfast. Vegetarian dish.

1 cup All-purpose Flour

1 1/2 teaspoon Baking powder

1 teaspoon Dry Mustard

Pint Salt

1 cup Whole-wheat Flour

3 teaspoon Cold butter or margarine, cut in small pieces

3/4 cup (3oz) finely shredded sharp Cheddar Cheese

2/3 cup Milk (about)

Butter

Preheat oven to 425 degree F (220 degree C). 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.

Serves: 12

Yields: Makes about 12 scones

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