Directions

1. In a medium mixing bowl, stir together self-rising flour*, sugar, sage and mustard, if you like, and red pepper. Using a pastry blender, cut in butter till mixture resembles coarse crumbs. Stir in cheese. Make a well in the center of the dry mixture.
2. In a small bowl, combine the 1 beaten egg and the half-and-half, light cream or milk. Add egg mixture all at once to flour mixture. Using a fork, stir till just moistened.
3. Turn the dough out onto a lightly floured surface. Quickly knead by gently folding and pressing dough for 10 to 12 strokes or till nearly smooth. Pat or lightly roll dough to 12-inch thickness. Cut the dough with a floured 2-1/2-inch round biscuit cutter.
4. Place scones 1 inch apart on an ungreased large baking sheet. Lightly brush tops with a mixture of the 1 remaining egg and water. Bake in a 425 degree F oven for 8 to 10 minutes or till golden. Remove from baking sheet and cool on wire racks for 5 minutes. Serve warm with butter, if you like.