Cheddar Dill Scones Recipe
We eat Dinner Salads in the Summer time, and Hearty Soups in the Winter… both meals just need that little extra “something” to make it feel like a complete meal (got to keep both hands busy!) A piece of bread is nice…fine… but… this Cheddar Dill Scones Recipe is fabulous. It feels like you went that extra mile to make a simple meal special (when the truth is, you can knock these scones out in no time.) They take about 5 minutes to mix together, and another 12 to 15 minutes to bake.
Make sure you keep a stick of butter in the freezer at all times! You can just grate off the amount that you need, and mix it in with minimal contact. Keeping the butter and the rest of the ingredients cold is the key to excellent scones.
Cheddar Dill Scones Recipe
Ingredients
- 2 cups Unbleached Flour
- 1 Tbl Baking Powder
- 1 tsp Granulated Salt
- 2 tsp dried Dill Weed
- 1 tsp dried Mustard
- ¼ cup Butter (frozen, grated)
- 1 cup (approx. 4 oz ) Sharp Cheddar Cheese (grated)
- ½ cup Milk
- ½ cup Sour Cream
- 1 egg
- Few Tablespoons Grated Sharp Cheddar for topping
Instructions
- Preheat the oven to 425 degrees
- Lay a sheet of parchment paper on a baking sheet (this will save clean up time)
- Grate your cheese... set it aside
- With a fork or whisk, combine the milk, sour cream and the egg in a small bowl or measuring cup...
- In a medium bowl... combine all the dry stuff... Flour, baking powder, salt, dill, and mustard... mix it all up with a whisk.
- Now... grate the FROZEN butter into the dry ingredient bowl.
- Use ONLY YOUR FINGERTIPS.... Rub the butter into the dry stuff. You want to make it look a bit like wet sand. Don't go nuts, don't melt the butter.
- Use a fork to toss in the Grated Cheese
- Pour the milk/egg mix into the flour/cheese mixture ... mix with a fork until it's just combined. A few dry spots are ok. DON'T overmix this.
- Now, you have 2 choices...
- 1. Set a piece of Waxed Paper on the counter, dump the dough onto the waxed paper. Use the paper to shape the scone dough into a disk.
- 2. Sprinkle the counter with flour... dump the dough onto the flour. Use your flour covered hands to shape the dough to a disk.
- Slice the dough disk into wedges (I get 8 to 12, depending on how small I want them).
- Move the wedges onto the prepared baking sheet. Sprinkle a bit of grated cheese onto each scone.
- Bake 12 to 15 minutes (big ones need 15, little ones need 12)
- Cool on a rack a bit before serving.
NOTE About Scones
For the best scones, use FROZEN Butter and handle the dough as little as possible. I find that keeping a stick of butter in the freezer at all times means I can whip up scones at a moments notice.
Also… use parchment paper when baking the scones. It keeps them from sticking to the pan… and makes clean up much easier.
You can use parchment or waxed paper for shaping the scones as well. I dump the dough onto paper… and fold the paper up over the dough to shape it. It means my hands have less contact with the dough… and the counters don’t get covered in flour.
Cheddar Dill Scones are Great with Soups and Salads
