These hearty scones are flavored with cheddar cheese, ham, dill, and Dijon mustard.

• 1¾ cups all-purpose flour
• ¼ cup whole wheat flour
• 2 teaspoon baking powder
• 1 teaspoon sugar
• ½ teaspoon baking soda
• ⅛ teaspoon salt
• ½ cup butter
• ½ cup shredded sharp cheddar cheese (2 ounces)
• ¼ cup diced cooked ham
• 1 Tablespoon chopped fresh dill or 1 teaspoon dried dillweed
• ¾ cup dairy sour cream
• 1 egg, lightly beaten
• 1 Tablespoon Dijon-style mustard
• Fresh dill (optional)

1. Preheat oven to 375 degrees F. Line a baking sheet with parchment; 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 cheese, ham, and dill. Combine sour cream, egg, and mustard; add all at once to flour mixture. Using a fork, stir just until mixture is moistened, Do not overwork.
2. 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.

Makes 10 to 12 scones.