Cheddar Dill Scones

A savory scone that's perfect as a side for soup or salad.

Course Side Dish

Cuisine American

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 398kcal

Author Meghan

Preheat the oven to 400°F.
Combine 2 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with a paddle attachment.
1 tablespoon baking powder, 1 teaspoon salt
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.
12 tablespoons cold unsalted butter, diced, 2 eggs, ½ cup cold heavy cream
Toss together the cheddar, dill, and ½ tablespoon of flour and add them to the dough. Mix until they are almost incorporated.
4 ounces extra-sharp cheddar cheese, ½ cup minced fresh dill
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 ¾-inch thick. Cut into 4-inch squares and then in half diagonally to make triangles. Brush the tops with egg wash.
1 egg beaten with 1 tablespoon water or milk
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.

Source: Adapted from the Barefoot Contessa

Nutritional information is only an estimate and will vary based on your ingredients and substitutions.

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