This recipe is from Sunset Cookbook. These savory scones are easy to make and would be great for a brunch or as lunch with a fresh green salad.
2 cups flour
2 teaspoons dry mustard
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup cold unsalted butter, cut into chunks
1 cup shredded (1/4 pound) extra-sharp cheddar cheese
1/4 cup finely shredded Parmesan cheese
1/4 cup chopped chives
1/4 cup chopped dill
1/2 cup fat-free milk
Preheat your oven to 400 degrees F. Line a large baking sheet with parchment paper. In a large bowl, combine flour, mustard, baking powder and salt. With your fingers, work the butter into the flour mixture until it resembles cornmeal studded with a few pea-sized pieces. Stir in both cheeses, chives and dill.
Add mil and stir to combine. Transfer to a lightly floured work surface and gently knead the dough two or three times until it comes together. Pat into a 1-inch-thick disk and cut into 8 triangles. Arrange the triangles on the baking sheet about 2 inches apart. Bake until golden, or about 20 minutes.