Cheddar Dill Scones
A savory scone that's perfect as a side for soup or salad.
Ingredients
- 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)
Instructions
- 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.
