My aunt likes to serve these (and we all love to eat them) for a summer supper, with thinly sliced cold roast beef or chicken and marinated tomatoes. Make the salad while the scones bake and let both stand for at least 3 hours so the flavors can develop. If you can get English Cheddar, you can omit the Parmesan.

1 1/2 c. all purpose flour
1 1/2 tsp. cream of tartar
1/2 tsp. baking soda
1 tsp. dry mustard
1/2 tsp. salt
4 tbsp. (1/2 stick) cold unsalted butter (Peggy uses butter), cut up
1 c. (4 oz.) shredded sharp Cheddar cheese
2 tbsp. grated Parmesan cheese
1 lg. egg
1/2 c. milk

Instead of the cream of tartar and baking soda, you can use 1 1/2 tsp. baking powder.

Heat oven to 400 degrees. Put flour, cream of tartar, baking soda, dry mustard, and salt into a large bowl; mix well. Add butter and cut in with a pastry blender or rub in with your fingers, until the mixture looks like fine granules. Add cheeses and toss to mix.

Break egg into milk and beat with a fork to blend well. Pour this over flour mixture and stir with a fork until a dough forms.

Turn out dough onto a lightly floured board and give 10 to 12 kneads. Cut dough in half. Knead each half briefly into a ball, turn smooth side up, and pat or roll into a 6 inch circle. Cut each circle into 6 wedges. Place on an ungreased cookie sheet. Bake 12 to 15 minutes, or until medium brown. Cool, loosely wrapped in a dish towel, on a wire rack.