Ham and Cheddar Scones... a happy home for dill!

What's the "dill" pickle? (My Mom always said that growing up!) Well, here is the deal, I have found a happy place for dill weed (besides a pickle)!!! I previously doubted the possibility- I have tried it in a few things and it's over-powering flavor makes everything taste "pickley" without the "perk," so this fabulous scone was a very happy discovery for me! Not to mention- IT IS DELICIOUS!!! I was about to label this under "Let there be LITE" but then I remembered... oh yes... that whole cube of butter. :) Which, by the way, I don't regret! And at least you can ease your conscience knowing there is whole wheat flour in there, and I used extra-lean turkey ham that tasted great. I sometimes like getting those little hams you can cut up yourself. They are great for things like this or cut up in eggs, etc. Anyway- these scones are wonderful. They make a great breakfast, snack, or I even sent some with my husband for a lunch. They were totally worth the work! So yummy!!!

Ham and Cheddar Scones (Better Homes and Garden Magazine)
1-3/4 cups all-purpose flour
1/4 cup whole wheat flour
2 tsp. baking powder
1 tsp. sugar
1/2 tsp. baking soda
1/8 tsp. salt
1/2 cup butter
1/2 cup shredded sharp cheddar cheese (2 oz.)
1/4 cup diced cooked ham
1 Tbsp. chopped fresh dill or 1 tsp. dried dillweed
3/4 cup dairy sour cream
1 egg, lightly beaten
1 Tbsp. 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.

(I wanted to mention that I had some trouble with the whole "biscuit cutter" process, so I ended up kneading the whole thing, rolling it like it says, and just cutting it into squares or something if you don't have one.)

Nutrition Facts
Calories237,
Total Fat (g)15,
Saturated Fat (g)9,
Monounsaturated Fat (g)4,
Polyunsaturated Fat (g)1,
Cholesterol (mg)61,
Sodium (mg)363,
Carbohydrate (g)20,
Total Sugar (g)1,
Fiber (g)1,
Protein (g)6,
Vitamin C (DV%)1,
Calcium (DV%)14,
Iron (DV%)8,
Percent Daily Values are based on a 2,000 calorie diet