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CATEGORY CUISINE TAG YIELD
Dairy Swiss 16 Servings

INGREDIENTS

5 1/2 c All-purpose flour
1 ts Baking powder
1/4 ts Baking soda
1/4 ts Salt
6 tb Land O Lakes® Butter
2 oz Land O Lakes® Swiss Cheese; shredded (1/2 cup)
1/3 c Finely chopped ham
3 tb Chopped fresh chives*
1/2 c Land O Lakes® Light Sour Cream
1 tb Dijon-style mustard
Grated Parmesan cheese; if desired
1/4 c Land O Lakes® Honey Butter
1 ts Dijon-style mustard

INSTRUCTIONS

SCONES
MUSTARD BUTTER
Heat oven to 400F. In medium bowl combine flour, baking powder, baking soda
and salt; cut in butter until mixture resembles coarse crumbs. Stir in
Swiss cheese, ham and chives. In small bowl combine sour cream and mustard.
Add to flour mixture; stir until mixture forms soft dough. Place dough on
lightly floured surface; knead dough 10 times. Roll or pat out dough to 10
x 5-inch rectangle; cut into 2 1/2-inch squares with sharp knife. Cut each
square diagonally in half. Place dough triangles 1 inch apart on baking
sheets; sprinkle lightly with Parmesan cheese. Bake for 17 to 22 minutes or
until lightly browned. Meanwhile, in small bowl combine butter and mustard
until well mixed. Serve with warm scones.
* Substitute 1 tablespoon dried chives.
Prep Time: 20 minutes Baking Time: 17 minutes
TIP: For flaky scones, the butter should be cold when cutting it into the
flour mixture.
Nutrition Facts (1 scone) Calories 130; Protein 4 g; Carbohydrate 11 g; Fat
8 g; Cholesterol 25 mg; Sodium 220 mg
Happily scanned and MC formatted, using Buster, by Pamela Creeden 5/11/98
NOTES : Traditionally served with tea in England, these little breads are
great served any time of day.
Recipe by: Land O Lakes / Flavors of Spring
Posted to MC-Recipe Digest by "Pamela Creeden" <creedenites@sprintmail.com>
on May 11, 1998

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