Cheese and Herb Scones
4 teaspoons Baking powder
1 teaspoon Salt
1/2 teaspoon Dried basil
1/4 teaspoon Dried thyme
1/4 teaspoon Ground red pepper
2/3 cup Vegetable shortening
1 cup Shredded cheddar cheese
1 1/3 cups Milk
1 tablespoon Dijon mustard
Preheat oven to 425 degrees; grease a large baking sheet.
In a large bowl, combine flour, baking powder, salt, basil,
thyme and red pepper.
With a pastry blender, or two knives, cut in the shortening
until mixture resembles coarse crumbs. Stir in 3/4 cup cheddar cheese. Add milk
and mustard to dry ingredients and mix lightly with a fork until mixture clings
together and forms a soft dough.
Turn dough out onto a lightly floured surface and knead
gently 5 or 6 times. Divide dough in half. With a lightly floured rolling pin,
roll one half of the dough into a 7-inch round; cut into 4 wedges. Repeat with
Place scones one inch apart on prepared pan. Pierce tops with
the tines of a fork. Brush tops with water and sprinkle with remaining cheese.
Bake for 15 to 18 minutes, or until golden brown. Serve warm.