Cheddar Dill Scones
Cheddar Dill Scones are a savory take on classic scones, with cheddar cheese and fresh dill. They are perfect for a tea party or served with a salad or soup!
In my spare time, I love to watch episodes of Barefoot Contessa. Ava shares my love of cooking, and she absolutely adores Ina! She will often ask to watch “Barefoot” as she calls her.
One particular episode of the Barefoot Contessa titled “Ladies Who Lunch” featured chicken salad and Cheddar-Dill Scones. I served these scones with Harvest Chicken Salad. We all really loved them; I don’t think I’ve ever made one of Ina’s recipes that we didn’t like!
The tops of these scones are brushed with an egg wash to give them a nice shine. I always use a silicone pastry brush for this step.
Gluten Free Option
I have not tried this myself, but I have good luck with Bob’s Red Mill Gluten Free 1 to 1 Baking Flour as a substitute for all purpose flour.
Looking for more scone recipes?
- 2 cups plus 1/2 tablespoon all-purpose flour (divided)
- 1 tablespoon baking powder
- 1 teaspoon salt
- 12 tablespoons cold unsalted butter, diced (1 1/2 sticks)
- 2 eggs (beaten lightly)
- 1/2 cup cold heavy cream
- 4 ounces extra-sharp cheddar cheese (shredded)
- 1/2 cup minced fresh dill
- 1 egg beaten with 1 tablespoon water or milk (for egg wash)
- Preheat the oven to 400 degrees F.
- Combine 2 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with a paddle attachment.
- Add the butter and mix on low speed until the butter is in pea-sized pieces. Mix the eggs and heavy cream and quickly add them to the flour-and-butter mixture. Combine until just blended.
- Toss together the cheddar, dill, and 1/2 tablespoon of flour and add them to the dough. Mix until they are almost incorporated.
- Dump the dough onto a well-floured surface and knead it for 1 minute, until the cheese and dill are well distributed. Roll the dough 3/4-inch thick. Cut into 4-inch squares and then in half diagonally to make triangles. Brush the tops with egg wash.
- Bake on a baking sheet lined with parchment paper for 20 to 25 minutes, until the outside is crusty and the inside is fully baked.