Cheddar scones with dill

cheddar dill scones

Somehow I regularly forget how awesome scones are. It has to be one of the easier and quicker ways to produce something satisfying and bread-like. And then those endless variations limited only by one’s imagination or personal taste preferences… Obviously, as someone who often bakes on impulse and therefore dreads the entire “bring to room temperature” step, I love scones of all kinds for keeping it simple and instead needing everything to be immediately out of the refrigerator. In other words, with such short baking times and no need for planned prep, homemade scones in about 30 minutes are exceptionally obtainable. There has already been a sweet recipe, so this time we have savoury cheddar scones with dill.

I usually like to mix different flours but you can use all white. As always with scones, butter needs to be as cold as possible. Keeping eggs and cream cold is preferred too. I recommend grating the cheese instead of chopping as it blends better with the dough.

Cheddar scones ingredients:

2c flour (I used half white, half whole wheat) + 1tbsp
1tbsp baking powder
1tsp salt
170g cold butter
2 large eggs
1/2c cold cooking cream (20%)
115g coarsely grated cheddar (about 2c)
1/2c chopped dill

Directions:

Preheat your oven to 205C (400F).
Combine 2c flour, 1tbsp baking powder, 1tsp salt and roughly cubed 170g of cold butter in a mixer bowl and slowly blend with a flat beater until only small chunks of butter remain.
In a small bowl mix 2 large eggs and 1/2c cold cooking cream. Whisk lightly.
Add the whisked cream and eggs to the flour mixture and blend until almost combined.
Toss together 115g grated cheddar, 1/2c chopped dill and 1tbsp flour, trying to evenly coat the cheese and separate dill into smaller chunks.
Then add the cheddar and dill to the dough. Mix lightly making sure to not overwork the dough.
Scoop the dough onto a baking sheet lined with parchment paper.
And bake in the preheated oven for 20-25min.