Rosemary Manchego Scones

3 cups self-rising flour, preferably Martha White
1 teaspoon salt
1 tablespoon freshly ground black pepper
1/2 cup finely chopped rosemary, or less if desired
1 tablespoon sugar
8 tablespoons (1/2 cup) Crisco solid
1/2 to 1 1/2 cups grated manchego cheese, depending on how cheesy you like your scones
1 cup buttermilk

Preheat the oven to 400 degrees F and line a baking sheet with parchment paper. Place the flour, salt, pepper, rosemary and sugar in a food processor and pulse just to combine. Add the lard and pulse just until the mixture becomes the texture of coarse meal. Place the mixture into a large mixing bowl and add the cheese and buttermilk, stirring until just combined. Remove the mixture to a floured surface. Using your hands, quickly work the dough into a circle about 8 inches wide and 1/4 inch high. Cut the circle into 8 wedges with a sharp knife, as if cutting a pizza. Place the wedges on the baking sheet and bake for 13 to 18 minutes, or until just barely golden brown. Be careful not to overcook, as the scones will harden.The scones are best eaten immediately, split open with a thick smear of softened butter or as a mini sandwich with a thin or shredded chicken or turkey and a slice of tomato. I also love to make these into small vege sandwiches. Yields: 8 scones