| 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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