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Ingredients
- 1-3/4 cups all-purpose flour
- 1/4 cup whole wheat flour
- 2 tsp. baking powder
- 1 tsp. sugar
- 1/2 tsp. baking soda
- 1/8 tsp. salt
- 1/2 cup butter
- 1/2 cup shredded sharp cheddar cheese (2 oz.)
- 1/4 cup diced cooked ham
- 1 Tbsp. chopped fresh dill or 1 tsp. dried dillweed
- 3/4 cup dairy sour cream
- 1 egg, lightly beaten
- 1 Tbsp. Dijon-style mustard
- Fresh dill (optional)
Details
Servings 10
Preparation
Step 1
1. Preheat oven to 375 degrees F. Line a baking sheet with parchment; set aside. In a large bowl combine all-purpose flour, whole wheat flour, baking powder, sugar, baking soda, and salt. Using a pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Stir in cheese, ham, and dill. Combine sour cream, egg, and mustard; add all at once to flour mixture. Using a fork, stir just until mixture is moistened, Do not overwork.
2. Turn dough out onto a lightly floured surface. Knead dough by folding and gently pressing it for four to six strokes or just until dough holds together. Pat or lightly roll dough until 3/4 inch thick. Cut dough with a floured 2-1/2- to 3-inch biscuit cutter. Reroll scraps as necessary, dipping cutter into flour between cuts. Place dough circles 1 inch apart on prepared baking sheet. Bake for 18 to 20 minutes or until golden. Cool slightly on a wire rack. Serve warm. If desired, sprinkle with fresh dill. Makes 10 to 12 scones
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