Cheese Scones

1-3/4 c. unbleached flour
1/4 c. whole wheat flour
2 t. baking powder
1 t. dry mustard
1/4 t. salt
Dash of cayenne pepper
3 T. cold unsalted butter
1 c. grated extra-sharp cheddar cheese, divided
1 large egg, beaten
1/2 c. milk, plus more for brushing

Preheat the oven to 400 degrees. Lightly butter a baking sheet.

In a large bowl, thoroughly combine the flours, baking powder, mustard, salt, and cayenne. Cut the butter into bits and rub it into the mixture with your fingers until it resembles coarse crumbs.

Stir in all but 2 T. of the grated cheese. Mix the egg with the milk and stir in just until evenly moistened.

Turn the dough onto a lightly floured surface, and knead a few times, or just until pliable. Pat into a 1/2"-thick circle and cut the circle into 8 triangles. Place each triangle on the baking sheet. Brush the tops lightly with some milk and sprinkle on the reserved cheese.

Bake 17 minutes or until golden brown. Serve warm, not hot.

Makes 8 large scones.

Adapted from Quick Vegetarian Pleasures, p. 60.