Cheese Dill Scones

2 cups flour
2 tsp dry mustard
1 tsp baking powder
1/2 tsp salt
1/2 cup cold unsalted butter, cut into bits (I used margarine)
1 cup shredded extra-sharp cheddar cheese
1/2 cup shredded Parmesan (I used 1/4 cup grated Parmesan)
1/4 cup chopped chives (I used 1/8 cup dried chopped chives)
1/4 cup chopped dill (I used 1/8 cup dried dill)
1/2 cup low-fat milk

1. Preheat oven to 400'F. In a large bowl, combine flour, mustard, baking powder, and salt. With your fingers or a fork, work butter into flour mixture until it resembles cornmeal studded with a few pea-size pieces. Stir in cheeses, chives, and dill.

2. Add milk and stir to combine. Transfer dough to a floured surface and gently knead 2 or 3 times until it comes together. Pat into a 1-inch-thick disk and cut into 8 triangles. Arrange triangles about 2 inches apart on a baking sheet. Bake until golden brown and cooked through, 20 minutes.

Cal: 314, Prot: 10g, Fat:19g, Carb: 25g, Fiber 0.9g, Sodium: 551mg, Chol: 52mg