2 cups flour
1 teaspoon cream of tartar
1/2 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon dried herbs, your choice
1/4 cup grated cheddar cheese
4 tablespoons unsalted butter
3/4 cup milk

Preheat oven to 450°F.

Sift all of the dry ingredients together into a bowl. Add the herbs and cheese.

Using a pastry cutter, cut in the chilled butter until the mixture looks like coarse crumbs. Make a well in the center, and pour in the milk, blending rapidly to form a soft dough. Do not overmix.

Turn the dough out onto a floured board and pat or roll out to a 1/2-inch thickness. Using the rim of a glass or 3-inch biscuit cutter, cut into rounds and place them on a greased cookie sheet.

Bake for 10 to 12 minutes, or until lightly browned. Serve immediately, split open; or let cool on wire racks and freeze in airtight bags.

Reheat frozen scones in an oven at 325°F for about 10 minutes.

Cooks Note: Be sure to use chilled butter. In addition, work rapidly after the flour and liquid have been mixed.

Serving Size: 9