Dill and cheese scones spread with honey mustard are filled with cheese and deli ham.
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 Land O Lakes® Butter
1/2 cup shredded Cheddar cheese
1 large Land O Lakes® Egg
1/3 cup apple juice
1/3 cup Land O Lakes® Half & Half
3 tablespoons honey mustard
16 slices (6 ounces) Cheddar cheese, each slice cut in half
4 ounces thinly sliced deli ham
Heat oven to 400°F.
Combine flour, baking powder, baking soda, salt and dill weed in medium bowl; cut in butter until mixture resembles coarse crumbs. Stir in 1/2 cup shredded cheese.
Stir together egg, apple juice and half & half with fork in small bowl. Add to dry mixture; stir just until moistened.
Turn dough onto lightly floured surface; knead 10 times. Pat dough into 9-inch circle (1/2-inch thick) with lightly floured hands. Cut scones with floured 2-inch biscuit or cookie cutter.
Place onto ungreased baking sheet. Bake 10-15 minutes or until lightly browned. Cool.
To assemble scones, split each scone in half. Spread each bottom half lightly with honey mustard; layer 1 half slice cheese, 1 slice ham, 1 half slice cheese and top of scone.
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