1 c  All-purpose flour

  1 1/2 ts Baking powder

      1 ts Dry mustard

        pn Salt
      1 c  Whole-wheat flour

      3 ts Cold butter or margarine,

           -cut in small pieces
    3/4 c  (3oz) finely shredded sharp

           -Cheddar cheese
    2/3 c  Milk (about)

           Butter
  This qualifies as a savory; a bit of a change from the usual scone.
  Preheat oven to 425F (220C).  Lightly grease a large baking sheet; set
  aside.  Sift all-purpose flour, baking powder, dry mustard and salt into a
  large bowl.  Stir in the whole-wheat flour.  With your fingers, rub in cold
  butter until mixture is crumbly.  Stir in 1/2 cup cheese.  Make a well in
  center of mixture; add milk and mix with a fork to make a dough that BARELY
  holds together (you may need to press dough together with your hands). Turn
  out onto floured surface and knead lightly.  Roll out with a floured
  rolling pin or pat dough with your hands to make a round about 3/4-inch
  thick.  Cut into rounds with a 2-inch fluted or plain cookie cutter. Place
  1 to 1 1/2 inches apart on baking sheet; sprinkle with remaining 1/4 cup

  cheese.  Bake 8-10 minutes or until well risen and golden. Transfer to a
  wire rack to cool.  When cold, split and serve with butter. Makes about 12
  scones.