Cheddar & Dill Scones

Guys, my garden is OUT OF CONTROL this year!

Oh my goodness, I have so many fresh herbs. Back in April, I bought of plants and because I had no idea what to expect with the weather, they all ended up freezing and dying.

The second time around, I bought two of everything. Then they got like 57 feet tall and I have every herb you can imagine running out of my ears.

Dill happens to be one of my favorite herbs and this creation is an absolute dream!

ingredients

2 cups + 1 tablespoon all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
12 tablespoons (1-1/2 sticks) butter, cold & grated
2 eggs, lightly beaten
1/2 cup heavy cream, cold
4 ounces cheddar cheese, grated
1/2 cup fresh dill, minced
egg wash – 1 egg + 1 tablespoon water, lightly beaten
freshly cracked black pepper

instructions

Preheat oven to 400ºF. Prepare a baking sheet with parchment paper. Set aside.
In a large mixing bowl, combine 2 cups flour, baking powder and salt. Add in grated butter, and using a dough cutter, mix in butter until dough is pea-sized pieces.
Mix in eggs and heavy cream using a wooden spoon. Combine until just blended.
In a separate bowl, toss cheddar and dill in the 1 tablespoon remaining flour. Fold the cheese and dill into the dough.
Dump dough onto a well-floured surface and knead for 1 minute to distribute cheddar and dill. Any longer and the scones will be tough.
Roll dough to about 3/4-inch thickness, then cut into squares. Place on baking sheet and then brush with egg wash. Top with cracked black pepper.
Bake for 20-25 minutes or until golden brown. Serve immediately.

dill & cheddar scones

Preheat oven to 400ºF. Prepare a baking sheet with parchment paper. Set aside.

In a large mixing bowl, combine 2 cups flour, baking powder and salt. Add in grated butter, and using a dough cutter, mix in butter until dough is pea-sized pieces.

Add in two eggs and some lightly beaten eggs. Mix in eggs and heavy cream using a wooden spoon. Combine until just blended.