| 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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