For an easy but elegant appetizer, spread dill and cheese scones with honey mustard and fill with cheese and deli ham.
When you see this badge, you know it will be good! These are the recipes that have passed our test.
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.
Explore reviews fromour online community