I thought since I am enjoying the scone party train that I would try a couple of different ones. I tried a Cheese Dill Scone recipe I found on the Food Network website.
I tried it and the recipe was terrible! If I had tried that as my first scone recipe I wouldn’t have made others.
I had such great luck with the first scone that I would add dill to that one and see how it turns out. What would you know it turned out pretty good! I added 1/2 cup of dill which was a little too much. Next time I would add 1/4 cup instead, I just found the dill was overpowering the cheese, and we can’t have that!
Also, let me know if you would like to see a recipe for something in particular in the comment section.
INGREDIENTS
2 1/4 cups all-purpose flour
2 tablespoons sugar
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon cayenne pepper
1/2 teaspoon salt
1/2 cup butter, cold and cubed
1 cup old cheddar cheese, shredded
1/4 cup chopped fresh dill
1 cup buttermilk
1 egg, lightly beaten
DIRECTIONS
Preheat the oven to 425 F and line baking sheets with parchment paper.
In a large bowl, stir together the flour, sugar, baking powder, baking soda, cayenne pepper, and salt.
Using a pastry blender or two knives, cut in the butter until the mixture resembles coarse crumbs.
Stir in the cheese and dill. 
Add the buttermilk all at once, stirring with a fork to make a soft, sticky dough.
With lightly floured hands, press the dough into a ball.
On a lightly floured surface, knead gently 10 times.
Pat out the dough into a 3/4-inch thick round.
Using a 2-1/2-inch floured cutter, cut out rounds. Place on a baking sheet.
Gather up the scraps and repeat; cut out more rounds. Brush the tops of the scones with egg. 
Bake in the oven for 12 to 15 minutes or until golden. 
I hope you enjoy these scones as much as I do.
Cheesey Dill Scones
Ingredients
- 2 1/4 cups all-purpose flour
- 2 tbsp sugar
- 2 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp cayenne pepper
- 1/2 tsp salt
- 1/2 cup butter cold and cubed
- 1 cup old cheddar cheese, shredded
- 1/4 cup chopped fresh dill
- 1 cup buttermilk
- 1 egg lightly beaten
Instructions
- Preheat the oven to 425 F and line baking sheets with parchment paper.
- In a large bowl, stir together the flour, sugar, baking powder, baking soda, cayenne pepper, and salt.
- Using a pastry blender or two knives, cut in the butter until the mixture resembles coarse crumbs.
- Stir in the cheese and dill.
- Add the buttermilk all at once, stirring with a fork to make a soft, sticky dough.
- With lightly floured hands, press the dough into a ball.
- On a lightly floured surface, knead gently 10 times.
- Pat out the dough into a 3/4-inch thick round.
- Using a 2-1/2-inch floured cutter, cut out rounds. Place on a baking sheet.
- Gather up the scraps and repeat; cut out more rounds. Brush the tops of the scones with egg.
- Bake in the oven for 12 to 15 minutes or until golden.