Filled Cocktail Scones
Source: Land O' Lakes
Dill and cheese scones spread with honey mustard are filled with cheese and deli
Preparation 25 min. Baking 10 min.
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
2 ounces (1/2 cup) LAND O LAKES® Cheddar Cheese, shredded
1/3 cup apple juice
1/3 cup half & half
3 tablespoons honey mustard
16 (2 1/4 x 1 x 1/8-inch) slices (6 ounces) LAND O LAKES® CheddarCheese, 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 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 for 10 to 15 minutes or until lightly
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.