Honey Mustard Butter (see recipe) Position rack in top third of oven and preheat to 375°F. Lightly butter two 9-inch pie pans. Beat eggs, buttermilk and minced fresh dill in medium bowl to blend. Combine flours, cornmeal, sugar, baking powder, pepper and salt in large bowl. Add butter to flour mixture and cut in until mixture resembles coarse meal. Add egg mixture and grated cheddar cheese. Stir to mix well. (Dough will be stiff and crumbly.) Knead gently until dough just holds together. Divide dough in half. Pat each half into prepared pans to 1-inch thickness. Using long knife or pizza wheel, score each round into 6 wedges. Bake until tester inserted into centers comes out clean, about 30 minutes. Transfer pans to rack and cool scones slightly. Cut into wedges. (Scones can be prepared 6 hours ahead. Cool completely. Cover tightly and store at room temperature. Wrap scones in aluminum foil and rewarm in 350°F oven 15 minutes.) Serve warm scones with Honey Mustard Butter. Makes 12.