Ingredients:

• 2 large eggs, beaten
• 1/3 cup sour cream
• 3 tbsp Dijon mustard
• 2 cups flour
• 1/2 tsp salt
• 1 tbsp sugar
• 1 tbsp baking powder
• 90g (3 oz) whey butter, cut into pieces
• 1 cup Gruyère cheese, grated 

Directions:

• Preheat oven to 375ºF.  Line two baking sheets with parchment paper.
• In a small bowl, whisk together the eggs, sour cream, and 2 tbsp of the mustard.  Set aside.
• In a large bowl, whisk together the flours, salt, sugar, and baking powder.  Add the butter pieces. 
• Use your fingers to rub the butter into the flour mixture until it looks crumbly and there are no visible bits of butter.
• Add the sour cream mixture to the flour-butter mixture.  Stir with a spoon until just roughly combined then add the grated Gruyère cheese. 
• Use your hands to form a ball of dough, gently pressing and pushing the mixture together. 
• Turn the dough out onto a floured board on the counter. 
• Press the dough into two circles. 
• Use a sharp knife or pastry cutter to cut the dough into 8 triangle shaped scones. 
• Transfer the scones to the prepared baking sheets. 
• Brush the tops with the remaining tablespoon of mustard.
• Bake for 15 to 20 minutes or until lightly browned and cooked through.