• 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. Heat a medium dry pan over medium- high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Turn off heat; transfer to a paper-towel-lined plate.

• 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. Fill scones with bacon along with roasted veggies and quickles (draining first). Bacon is fully cooked when internal temperature reaches 145°.