Homemade Dilly Cheddar Scone Sandos
with Roasted Veggie Filling, Quickles & Dijonnaise
- Wheat
- Milk
- Eggs
Ready for a great weekend project? How do you feel about using scones as sandwich bread? Excellent, you say? Great! You’ll make flaky homemade cheddar-dill scones, slice ‘em up, spread with tangy-creamy Dijonnaise, and fill with roasted carrots and onion, plus quick cucumber pickles for tangy freshness. Get ready for from-scratch cooking at its finest.
Ingredients
12 ounce
Carrots
1 unit
Red Onion
1 unit
Mini Cucumber
1 unit
Lemon
¼ ounce
Chives
¼ ounce
Dill
1 cup
Flour
(Contains: Wheat)
1.5 teaspoon
Baking Powder
1 teaspoon
Garlic Powder
1 cup
Cheddar Cheese
(Contains: Milk)
1.5 tablespoon
Sour Cream
(Contains: Milk)
2 tablespoon
Mayonnaise
(Contains: Eggs)
2 teaspoon
Dijon Mustard
Not included in your delivery
Salt
Pepper
Cooking Oil
Sugar
Butter
(Contains: Milk)
Nutrition Values
Utensils
Cooking Steps
• Adjust racks to top and middle positions and preheat oven to 425 degrees. Wash and dry produce. Place 4 TBSP butter (8 TBSP for 4 servings) in freezer. TIP: Don’t cut the butter into pieces! Keeping it whole will make it easier to grate in Step 3. • Trim, peel, and cut carrots into sticks (like fries; ours were 3 inches long and 1/3 inch thick). Halve, peel, and cut 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 veggies are tender and lightly browned, 20-25 minutes. Remove from oven; reduce oven temperature to 375 degrees (you’ll bake the scones at this temperature in Step 5).
• 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, 1⁄2 tsp sugar, and 1⁄2 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, 1⁄4 cup + 1 TBSP water, and juice from one lemon wedge (1⁄2 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; wrap in plastic wrap and transfer to the freezer for 15 minutes.
• Once dough has chilled for 15 minutes, unwrap and 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.
• Halve scones horizontally. • Spread cut sides of scones with Dijonnaise. Fill scones with roasted veggies and as many quickles (draining first) as you like. Divide sandos between plates; serve with any remaining quickles on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the delicious scones, praising their taste and texture. Some found the veggie filling underwhelming or an odd pairing.
- Ease of prep: While time-consuming, most found the clear instructions made it manageable. Some suggested starting the scones earlier in the process.
- Suggestions: Consider adding protein like bacon, eggs, or halloumi. Roast veggies longer for more tenderness, and include extra sauce 🍲.
- Portions: Some felt it wasn't filling enough as a main dish. Adding a side salad or more substantial filling could help.
- Scone tips: Ensure butter stays very cold and handle dough minimally. A few had trouble with flat scones; extra flour may help.
Reviews from our home cooks
This was absolutely delicious! I will say that the directions could use improvement. I've made biscuits many times and the scones were similar. Grating frozen butter vs. adding in butter cut in small pieces straight from the fridge added time, unnecessary equipment with the box grater, and mess. I recommend revisiting this direction and having scone dough assembled first and then put in the freezer. People can prep and chop the veggies and quickles while the dough is in the freezer. This would cut down on the overall time because the veggies and scones could bake at pretty much the same time.
Absolutely delicious! Makes me so proud that I made the scones myself. I've made it several times and like to add bacon and a slice of cheddar cheese, but the recipe is incredible on its own as well.
Scones were absolutely delicious and easier to make than I would've expected! Should maybe rearrange cooking steps so the veggies are cooking while the dough is chilling. Had to reheat the veggies by the time the scones were done. Would definitely make this again!
I cannot believe I made scones. They were so good, and the filling was unbelievably good too. This was a fun & challenging recipe, I thought I screwed up at least five different times and still they came out amazing.
The scones were actually good (a little rich for me) and they smelled good while cooking. I like roasted carrots and onions, dijonaise, and quickles, but together it was kind of a weird sandwich. I wouldn't order this in a restaurant, but I would make a savory scone again with perhaps a different filling.
This turned out to be more of a deconstructed "girl dinner" situation than a sandwich, but it was still very good! Scones were easy and delicious, and I ended up adding more veggies than the recipe called for. Good job!
These were delicious! The scones came out great. The first scones I have ever had that were not dry and bland. I am definitely hanging onto this recipe.
Incredible! I am so impressed by this recipe and by my success in making it! I can't wait to make it again. The flavors are incredible and the end result of these gorgeous scones is such a treat! I hope this recipe is available again soon!
This was amazing. Directions were perfect. We added some broccoli to the veggies. Although it was time consuming, it took the exact amount of time the recipe stated. And it was totally worth it! I hope this meal comes up again in the future!
Incredible!! I could eat this every day. It was not too hard to make, definitely more involved than usual but no more than some of the fritter recipes. The instructions were super clear and made the recipe very easy to come together. And the flavor was fantastic. I hope this one and others like it come back around!
