Cheddar Dill Scones

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I have made these scones entirely too often recently, since I’ve had a surplus of dill in the fridge.  I’d been anxious to try them ever since I saw the original recipe here, and they certainly did not disappoint.  I definitely recommend them for brunch, or even as substitutes for biscuits with soup.

You’ll need:

  • 2 cups plus two teaspoons flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 3/4 cup butter, cubed
  • 1/2 cup heavy cream
  • 3 eggs
  • 1/2 cup minced dill
  • 1/2 cup grated Cheddar 
  • 1 tablespoon milk or water

Preheat your oven to 400 degrees Fahrenheit.  Mix flour (reserving two teaspoons), baking powder, and salt in a bowl.  Add butter and rub in until mixture is crumbly.  Beat together cream and 2 eggs, and stir until dough forms.  Knead in remaining flour, dill, and cheese. Roll into an 8 inch square and cut into 4 squares (for large scones) or 9 squares (for smaller scones) and cut each square in half diagonally.  Arrange on a baking sheet lined with parchment paper, brush with an egg wash made from the remaining egg and the water or milk.  Bake 20-25 minutes and then let cool slightly on a wire rack.  Enjoy with butter or plain (or with honey, as one of the people I served it to did.  Sweet and savoury can be a good combination.)

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One response to “Cheddar Dill Scones

  1. Pingback: What I’m Into May 2013 | christinaemoss

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