| 1 | This qualifies as a savory; a bit of a change from the usual scone. |
| 2 | Preheat oven to 425f (220c). |
| 3 | Lightly grease a large baking sheet; set aside. |
| 4 | Sift all-purpose flour, baking powder, dry mustard and salt into a large bowl. |
| 5 | Stir in the whole-wheat flour. |
| 6 | With your fingers, rub in cold butter until mixture is crumbly. |
| 7 | Stir in ?cup cheese. |
| 8 | 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). |
| 9 | Turn out onto floured surface and knead lightly. |
| 10 | Roll out with a floured rolling pin or pat dough with your hands to make a round about ?inch thick. |
| 11 | Cut into rounds with a 2-inch fluted or plain cookie cutter. |
| 12 | Place 1 to 1 ?inches apart on baking sheet; sprinkle with remaining ?cup cheese. |
| 13 | Bake 8-10 minutes or until well risen and golden. |
| 14 | Transfer to a wire rack to cool. |
| 15 | When cold, split and serve with butter. |
| 16 | Makes about 12 scones |
