I know, it isn't soup weather, but I promise these scones would go equally well with a nice salad or some paper-thin salty ham. I just threw them together one evening when I didn't have anything in the house except a few dry ingredients and a box of soup. The scones were by far the better part of the meal. They are loosely based on the divine Whole Wheat Cherry Scones in The Skinny.
Whole Wheat Cheddar Scones
2 cups white flour (I used King Arthur White Wheat)
1 cup whole wheat flour (King Arthur again)
1 T baking powder
salt (I want to say a heaping teaspoon)
1/4 t dry mustard (Why I had a tin of Coleman's lying around I cannot imagine, but I'm sure it's Nigella's fault somehow)
palmful of dried onions (The true sign of desperate pantry cooking. I wanted fresh chives of course, but FORGOT there were some growing in the garden. So I used these dehydrated monstrosities instead, and they were actually fine. If you want a measurement, let's say a teaspoon and a half.)
two eggs
1/2 cup milk (Okay, that's a lie. It's more like 3/4 cup. It depends on your flour. Start with 1/2 and keep adding until the consistency is right. You'll want a little more milk for brushing the tops of the scones, and sour milk is excellent for baking.)
5 T butter
shredded Cheddar (A nice, sharp Cheddar, please. Two or three big palmsful.)
All of this will be much better if your ingredients are at room temperature. Preheat the oven to 450. Mix the dry ingredients, cut in the butter until the mixture is crumbly. Add the cheese and toss to coat the cheese in the flour. Then whisk together the eggs and milk and stir into the flour mixture. Bring the dough together without overworking. Turn onto a floured board and pat into a circle. Cut into eight equal wedges. Place onto parchment-lined baking sheet, brush with milk. Bake for 10-15 minutes. YUM.
