Create your FlavorProfile!
Find just-for-you recipes, save favorites and more when you customize your FlavorProfile.
© Meredith Corporation. All rights reserved. Used with permission.
(10 to 12 scones)
Preheat oven to 375°F.Line a baking sheet with parchment paper; 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 Cheddar, ham and dill. Combine sour cream, egg and mustard; add all at once to the flour mixture. Using a fork, stir just until the mixture is moistened. Do not overwork the dough.
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.