Spicy Cheese Scones

It's be a sconetacular weekend. This round is a cheesy, spicy scone that is made with Tomb Hot Spice. I've testing it and planning a review on Tomb Hot Spice for Hot Sauce Blog. So far, it's very good, but kind of salty. If you use the Tomb, be awared that in the amount listed, these scones come out quite spicy.

Ingredients
- 2 cups self-rising flour
- 1 Tsp. Baking powder
- pinch of salt
- 1/3 cup butter, cut into small pieces
- 2/3 cup milk
- 1 cup grated cheddar cheese
- 2 TBSP Tomb Hot Spice (can sub 1 Tsp paprika)
- 1 TSP Yellow mustard

Pre-Prep Prep: ~~Heat oven to 425 Degrees Fahrenheit. Soften the butter every so slightly (it makes for better crumbling). Grate the cheese. Measure out the ingredients. Lightly grease a cookie sheet.~~

In a large bowl, sift together the flour, salt, baking powder, and spice. Add the butter pieces and mash together with fingers until the the mixture resembles breadcrumbs. Stir in the cheese and mustard, then add the milk to form a soft dough. Kneed lightly.

On a lightly floured surface, roll out the dough to a thickness of 3/4 of an inch. Using a knife or sharp straight edge, cut out about 8 scones. Place them evenly apart on the cookie sheet and bake for 10-15 minutes or until golden brown.