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Scones: Ham and Dill Scones




Source of Recipe


The Doughmakers Cookbook by Bette LaPlante, Diane Cuvelier


Recipe Introduction


"These are great to pass at a cocktail party or reception where you want some substantial finger food."



List of Ingredients




2 cups all-purpose flour, plus additional for dusting

1 tablespoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon dried dill weed

1/4 pound (1 stick) cold butter

1/2 cup finely grated cheddar cheese

1 egg

1/3 cup apple juice

1/3 cup half and half

3 tablespoons honey mustard

16 thin slices cheddar cheese, 2 inches square

4 ounces thinly sliced deli ham



Recipe



Preheat the oven to 400 degrees F.

In a medium bowl, combine the flour, baking powder, baking soda, salt, and dill weed, and stir until well combined. Cut in the butter until the mixture resembles coarse crumbs. Add the grated cheese and stir until well mixed.

In a separate bowl, beat the egg into the apple juice and half-and half with a fork. Add this to the flour mixture and stir until just moistened. Turn the dough out onto a lightly floured surface and knead 10 times. With lightly floured hands, press the dough into two 9-inch circles that are about 1/2-inch thick.

Cut the dough with a floured 2-inch biscuit cutter or cookie cutter in the desired shape and place on a baking sheet. Bake for 10 to 15 minutes, or until lightly browned, then let cool on a wire rack.

To serve:
Split the scones in half and spread each side with a little honey mustard. Add a thin slice of cheese and one slice of ham to each half. Alternatively, split each scone in half and spread the bottom half lightly with honey mustard. Layer with 1 half slice of cheese, 1 slice of ham, and another half slice of cheese, then place the top of the scone.

YIELD: 16 Scones