SAGE AND WHITE CHEDDAR SCONES

4 cups flour
4 teaspoons baking powder
1 teaspoon salt
3/4 teaspoon dried rubbed sage
1/4 teaspoon sweet paprika
2/3 cup vegetable shortening
1 1/2 cups shredded white cheddar cheese
1 tablespoon grated Parmesan cheese
1 1/3 cups milk
1 tablespoon Dijon mustard
1 tablespoon half and half

Preheat oven to 425 degrees F. Grease a large baking sheet and set aside.

In a large bowl, combine flour, baking powder, salt, sage, and paprika. Using a pastry blender or 2 knives, cut in the shortening until mixture resembles coarse crumbs. Stir in 1 1/4 cups Cheddar cheese and the Parmesan cheese; set aside.

In a 2-cup liquid measure, stir together milk and mustard. Add to cheese mixture; mix lightly with a fork until mixture clings together and forms a soft dough.

Turn out dough onto lightly floured surface and knead gently 5 to 6 times. Divide in half. Using lightly floured rolling pin, roll one dough half into a 7-inch round, cut into 4 wedges. Repeat with remaining dough half.

Place wedges, spaced 1 inch apart, on prepared baking sheet. With the times of a fork, pierce tops. Brush tops with half and half and sprinkle with remaining 1/4 cup Cheddar cheese.

Bake scones until golden brown, 15-18 minutes. Serve warm

Servings: 8
Adapted from source: Country Living, February 2000