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Recipe Summary

prep:
25 mins
bake:
18 mins at 375°
Servings:
10
Max Servings:
12
Yield:
10 to 12 scones
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Ingredients

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Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

237 calories; total fat 15g; saturated fat 9g; polyunsaturated fat 1g; monounsaturated fat 4g; cholesterol 61mg; sodium 363mg; potassium 81mg; carbohydrates 20g; fiber 1g; sugar 1g; protein 6g; trans fatty acidg; vitamin a 437IU; vitamin c 1mg; thiaminmg; riboflavinmg; niacin equivalents 2mg; vitamin b6mg; folate 48mcg; vitamin b12mcg; calcium 141mg; iron 1mg.

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