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!

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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

  1. Preheat oven to 400ºF. Prepare a baking sheet with parchment paper. Set aside.
  2. 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.
  3. Mix in eggs and heavy cream using a wooden spoon. Combine until just blended.
  4. In a separate bowl, toss cheddar and dill in the 1 tablespoon remaining flour. Fold the cheese and dill into the dough.
  5. 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.
  6. 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.
  7. 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.

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Add in two eggs and some lightly beaten eggs.

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Mix in eggs and heavy cream using a wooden spoon. Combine until just blended.

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In a separate bowl, toss cheddar and dill in the 1 tablespoon remaining flour. Fold the cheese and dill into the dough.

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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.

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Place on baking sheet and then brush with egg wash. Top with cracked black pepper.

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Bake for 20-25 minutes or until golden brown.

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Serve immediately.

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These things are absolutely delicious and packed full of flavor!

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