Breads

Cheesey Dill Scones

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

Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 19 minutes

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.