Homemade Dilly Cheddar Scone Sandos
with Roasted Veggie Filling, Quickles & Dijonnaise
Homemade Dilly Cheddar Scone Sandos
Buttery cheddar scones sandwich a roasted veggie filling with tangy quickles and creamy dijonnaise for a savory, bakery-style bite with bright, zesty flavor.
Ingredients
For 2 servings
- 1.5 teaspoon Baking Powder
- 12 ounce Carrots
- 1 cup Cheddar Cheese
- ¼ ounce Chives
- 2 teaspoon Dijon Mustard
- ¼ ounce Dill
- 1 cup Flour
- 1 teaspoon Garlic Powder
- 1 unit Lemon
- 2 tablespoon Mayonnaise
- 1 unit Mini Cucumber
- 1 unit Red Onion
- 1.5 tablespoon Sour Cream
Additional Ingredients
- Butter
- Cooking Oil
- Pepper
- Salt
- Sugar
American
PDF
DifficultyHard
Prep Time15m
Total Time1m
Calories980
Protein23g
Carbs85g
Fat61g
Tags:
VeggieFiber SmartNew
⚠️Allergens:
🥚Eggs🥛Milk🌾WheatSwaps and substitutions
For egg-free needs, use an egg-free mayo in the dijonnaise and keep the rest of the flavors the same. For dairy-free or vegan versions, swap the cheddar and sour cream for plant-based alternatives and choose a vegan mayo.
What to serve with it
Serve these scone sandos with a crisp green salad, tomato soup, or a tangy slaw to balance the rich, cheesy filling. Sparkling water with lemon or iced tea fits the bright dill-and-pickle notes.
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