Cheese Garlic and Herb Scone Club Sandwiches. Make mini scones as a great party food idea or larger scones as a differently delicious lunch sandwich.
Here is one of the hors d’oeuvre recipes that we had at a get-together for Spouse’s birthday a couple of nights ago. These little club sandwiches on cheese, garlic and herb scones were very well received as were our standard Italian Sausage Rolls in a sour cream pastry.
We also had a very nice baked brie and wild Newfoundland cranberries in puff pastry but I didn’t manage to get a photo of that one before it was devoured. It was utterly delicious though. Must remember a photo for next time.
We finished with the Chocolate Buttercream Cake from yesterday’s post and sent our guests home well stuffed!
Like these Cheese Garlic and Herb Scone Club Sandwiches?
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- 3 cups flour
- ¾ cup sugar
- 3 tsp baking powder
- ½ tsp salt
- ¾ cup butter cut in cubes
- ½ cup grated Havarti cheese
- ½ cup grated aged cheddar cheese
- 1 finely minced garlic clove
- ½ tsp coarse black pepper
- 2 tsp Italian herbs dried
- 1 cup soured milk just add 1 tbsp lemon juice or plain vinegar to a cup of milk
- 1 cup mayonnaise
- 1 tsp finely chopped lemon zest
- 2 tsp lemon juice
- 2 tbsp Dijon Mustard
- 1 tsp sugar
- 1 lb crisp cooked bacon approximately
- 1 1/2 lb turkey breast approximately
- sliced tomatoes optional
- shredded optional
In a food processor, combine the flour, sugar, baking powder and salt.
Cut/pulse in the butter until mixture resembles a coarse meal.
Remove to a large bowl and stir in the cheeses, garlic, pepper and herbs.
Make a well in the centre of this mixture and add the soured milk
Pour into the well and mix only enough to form a dough ball.
Roll to 1/2 inch thickness and cut out scones with a small biscuit cutter and place on parchment lined baking sheet.
Brush an egg wash over the tops if desired.
Bake at 375 degrees F for about 12- 15 minutes or until an evenly light golden brown. Cool thoroughly.
Mix together all of the ingredients until well blended.
Store in the fridge until ready to use.
Best made a couple of hours before using or even the next day.
Split the scones and spread with the lemon dijon mayonnaise.
Fill the sandwiches with, Grilled turkey breast, thinly sliced, crisp cooked bacon, thin slices of tomato (optional), Shredded lettuce (optional).
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