4 c. unsifted flour
4 tsp. baking powder
1 tsp. salt
1/2 tsp. dried basil
1/4 tsp. dried thyme leaves
1/4 tsp. ground red pepper
2/3 c. vegetable shortening
1 c. Cheddar cheese
1 1/3 c. milk
1 tbsp. prepared Dijon mustard

Heat oven to 425 degrees. Grease large baking sheet. In large bowl combine flour, baking powder, salt, basil, thyme and red pepper. With pastry blender or two knives cut in shortening until resembles coarse crumbs. Stir in 3/4 cup cheese.

Add milk and mustard to dry ingredients; mix lightly with fork until mixture clings together and forms a soft dough.

Turn dough onto lightly floured surface and knead 5 to 6 times. Divide dough in half and with lightly floured rolling pin, roll one half of dough into a 7 inch round. Cut into four wedges. Repeat with remaining dough.

Place scones 1 inch apart on greased baking sheet. Pierce top with tines of fork. Brush tops with water and remaining cheese. Bake scones 15 to 18 minutes or until golden brown. Serve warm with butter.