Ingredients
2 c all purpose flour
2 tsp dry mustard
1 ½ tsp baking powder
1 tsp salt
½ c cold unsalted butter, cut into bits
1 c shredded extra-sharp cheddar
½ c shredded parmesan
¼ c each chopped chives and dill
½ c buttermilk
Preparation
Combine dry ingredients together; with fingers or a fork, cut in butter until it resembles cornmeal studded with a few pea-size pieces.
Stir in cheeses, chives and dill.
Add milk and stir to combine. Transfer dough to a floured surface and gently knead 2 or 3 times until it comes together. Pat into a 1-in-thick disk and cut into 8 triangles. Arrange triangles about 2 in apart on a baking sheet. Bake at 400º until golden brown and cooked through, about 20 minutes.
Note: these scones are best eaten on the day they are baked, but they freeze well, wrapped in 2 layers of plastic wrap. Unwrap and bake frozen at 350 until warm, about 10 minutes.
