Mini Cocktail Scones

Mini Cocktail Scones

For an easy but elegant appetizer, spread dill and cheese scones with honey mustard and fill with cheese and deli ham.

25 min. prep time
16 appetizers
000 Ratings



2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon dried dill weed
1/2 cup shredded Cheddar cheese
1/3 cup apple juice


3 tablespoons honey mustard
8 (1-ounce) slices Cheddar cheese, each slice cut into fourths
4 ounces thinly sliced deli ham


Heat oven to 400°F.

Combine flour, baking powder, baking soda, salt and dill weed in bowl; cut in butter until mixture resembles coarse crumbs. Stir in 1/2 cup shredded cheese.

Combine apple juice, half & half and egg in another bowl with fork. Add to dry mixture; stir just until moistened.

Turn dough onto lightly floured surface; knead 10 times. Pat dough with lightly floured hands into 9-inch (1/2-inch thick) circle. Cut scones with floured 2-inch biscuit cutter.

Place scones onto ungreased baking sheet. Bake 10-15 minutes or until lightly browned. Cool completely.

Split each scone in half. Spread each bottom half lightly with honey mustard; layer with 1 piece cheese, 1 slice ham, 1 piece cheese and top of scone.

Nutrition Facts (1 appetizer)

Calories: 200

Fat: 12g

Cholesterol: 50mg

Sodium: 470mg

Carbohydrates: 15g

Dietary Fiber: 1g

Protein: 7g

Recipe #13487©1995Land O'Lakes, Inc.

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