Flaky Cheddar-Dill Scone Sandwiches with Roasted Vegetables and Quick Pickles

If you’ve never used scones as sandwich bread, you’re in for a treat. These homemade cheddar-dill scones are flaky, buttery and studded with sharp cheddar and fresh dill. Split and filled with roasted carrots and onions, tangy quick cucumber pickles and a creamy Dijonnaise spread, they make a satisfying and impressive meal.

This recipe is a fun weekend project that rewards you with a unique and delicious sandwich. The scones come together quickly and the roasted veggies and quick pickles add layers of flavor and texture. Perfect for a cozy lunch or dinner!

Log in to save recipes and build weekly shopping lists.

Ingredients

1.5 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

1 cup Cheddar CheeseView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

12 ounce CarrotView ingredient guideLike ingredientDislike ingredient

0.5 tablespoon Baking PowderView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

1 unit Mini CucumberView ingredient guideLike ingredientDislike ingredient

0.25 ounce ChivesView ingredient guideLike ingredientDislike ingredient

2 tablespoon MayonnaiseView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

1 teaspoon Garlic PowderView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

1 cup FlourView ingredient guideLike ingredientDislike ingredient

2 teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

0.5 teaspoon (tsp) SugarView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

4 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust racks to top and middle positions and preheat oven to 425°F. Wash and dry produce. Place 4 tablespoons butter in the freezer. (Do not cut the butter; keeping it whole makes it easier to grate later.)
2. Trim, peel and cut carrots into sticks (about 3 inches long and ⅓ inch thick). Halve, peel and cut red onion into 1-inch-thick wedges. Toss carrots and onion on a baking sheet with a drizzle of oil, salt and pepper. Roast on top rack until tender and lightly browned, 20-25 minutes. Remove from oven; reduce oven temperature to 375°F.
3. Meanwhile, trim and thinly slice the mini cucumber into rounds. Quarter the lemon. Finely chop chives. Pick and finely chop dill fronds. In a small bowl, combine cucumber, juice from half the lemon, a pinch of chives, a pinch of dill and salt. Refrigerate to pickle.
4. In a large bowl, combine flour, cheddar cheese, baking powder, garlic powder, remaining chives, remaining dill, ½ teaspoon sugar and ½ teaspoon salt. Stir to combine. Remove butter from freezer and grate on the largest holes of a box grater directly over the flour mixture. Gently toss with a spoon until butter is evenly coated.
5. In a small bowl, whisk together sour cream, ¼ cup plus 1 tablespoon water and juice from one lemon wedge. Add to the flour mixture and stir until just incorporated (8-10 stirs); dough will be shaggy and lumpy. Transfer dough to a clean work surface, shape into a 3-inch disk, wrap in plastic wrap and freeze for 15 minutes.
6. Unwrap dough and shape into a 5-inch disk. Cut into 4 equal wedges. Transfer scones to a parchment-lined baking sheet, spacing at least 2 inches apart. Bake on middle rack at 375°F until bottoms are golden and tops are lightly browned, 20-25 minutes. Let cool 5 minutes.
7. While scones cool, in a small bowl, combine mayonnaise and Dijon mustard to make Dijonnaise.
8. Halve scones horizontally. Spread cut sides with Dijonnaise. Fill with roasted veggies and quick pickles (drained). Serve with remaining quick pickles on the side.

Recipe Tips

FAQ

Can I use a different cheese?

Yes, sharp cheddar is great, but you can substitute Gruyère or another melting cheese for a different flavor.

How do I store leftover scones?

Store cooled scones in an airtight container at room temperature for up to 2 days. Reheat in a 350°F oven for 5 minutes.

Can I make the scones ahead of time?

Absolutely! Bake the scones a day ahead and store them in an airtight container. Assemble sandwiches just before serving.