Cheddar cheese scones

note:  I don't use crisco anymore - use butter instead (as of 2022) 
This is from a recipe in Country Living February 2000, and our whole family loves these with soup.  They are so quick to make and so hearty and good. 

I often will halve the recipe and make 6 smaller scones.  But here is the full recipe: 

Makes 12

4 C flour
4 tsp baking powder
1 tsp salt
3/4 tsp dried rubbed sage
1/4 tsp paprika
2/3 C vegetable shortening OR BUTTER (use butter) 
1 1/4 C shredded white cheddar cheese, plus a little more for sprinkling  
1 T grated Parmesan cheese
1 1/3 C milk (2% or whole)
1 T dijon mustard

1.  Heat oven to 425 degrees.  Combine dry ingredients and cut in shortening.  Stir in 1 1/4 C cheddar cheese and parmesan cheese. 

2.  Whisk the milk and mustard together, then add to the dry ingredients, stirring gently with a fork until mixture clings together to make a soft dough (add a touch more milk if necessary).  Knead gently 5 or 6 times, right in the bowl.  Divide dough in half (if making a full recipe).  Pat into two rounds about 7 inches in diameter.  Cut each round into 6 wedges.  

3.  Place the wedges on a cookie sheet (use parchment paper).  Brush each wedge with a little milk, and sprinkle with a little cheese.   Bake about 15 minutes - serve warm with butter and honey. 

YUM