Homemade Dilly Cheddar & Bacon Sandos

Meanwhile, trim and thinly slice cucumber into rounds. Quarter lemon. Finely chop chives. Pick and finely chop fronds from dill.

In a small bowl, combine cucumber, juice from half the lemon, a pinch of chives, a pinch of dill, and salt. Transfer to the refrigerator to pickle.

In a large bowl, combine flour, cheddar, baking powder, garlic powder, remaining chives, remaining dill, ½ tsp sugar, and ½ tsp salt (1 tsp sugar and 1 tsp salt for 4 servings). Stir to thoroughly combine.

Remove butter from freezer and grate on the largest holes of a box grater directly over bowl with flour mixture. TIP: No grater? No problem! Finely dice your butter into large pea-size pieces, then transfer back to the freezer to chill for another 5-10 minutes before adding to the flour mixture.

Using a spoon, gently toss until butter is evenly coated in flour mixture.

In a second small bowl, whisk together sour cream, ¼ cup + 1 TBSP water, and juice from one lemon wedge (½ cup + 2 TBSP water and two lemon wedges for 4 servings). Add sour cream mixture to bowl with flour mixture.

Using a large spoon, stir until just incorporated, 8-10 times. TIP: Don’t worry if your dough is crumbly—it should be shaggy and a bit lumpy.

Transfer dough to a clean work surface. Using your hands, shape into a 3-inch disk (two 3-inch disks for 4); wrap in plastic wrap and transfer to the freezer for 15 minutes.

Once dough has chilled for 15 minutes, unwrap and transfer dough to a clean work surface. Using your hands, shape into a 5-inch disk (two 5-inch disks for 4 servings); cut into four equal wedges (you’ll have eight wedges for 4).

Transfer scones to a second parchment-lined baking sheet, spacing them at least 2 inches apart. Bake on middle rack (be sure oven temperature has reduced to 375 degrees first!) until bottoms are golden brown and tops are lightly browned, 20-25 minutes.

Remove from oven and let cool 5 minutes.

While scones cool, in a third small bowl, combine mayonnaise and mustard.