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cheddar dill scones

Cheddar Dill Scones

A savory scone that's perfect as a side for soup or salad.
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Side Dish
Cuisine American
Servings 8


  • 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.


Source: Adapted from the Barefoot Contessa
You're Gonna Bake It After All
Keyword side dish