For an easy but elegant appetizer, spread dill and cheese scones with honey mustard and fill with cheese and deli ham.
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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 cold Land O Lakes® Butter
1/2 cup shredded Cheddar cheese
1/3 cup apple juice
1/3 cup Land O Lakes® Half & Half
1 large Land O Lakes® Egg
3 tablespoons honey mustard
8 (1-ounce) slices Cheddar cheese, quartered
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.