Thursday, April 12, 2012

Recipe | Cheddar + Dill Scones

Where has the week gone?  I haven't spent much time on the computer this week. Amazing how much you get done when that happen, isn't it?!  Anyway, the promised brunch recipes are coming, just a bit slower than I thought.   Tomorrow night I have a group of kiddos coming over to watch our first outdoor movie of the year.  Hope we don't freeze!  Hope I can get a fire going in the fire pit so they can roast some marshmallows.   I'll be back with more recipes next week, till then I will leave you with this one for cheddar and dill scones.  I made them a few days in advance, let them cool, then froze them.  I took them out of the freezer and let them sit on the counter while the oven warmed to 350, then I put them in for 10 minutes, uncovered.  These flaky, tasty, light as air scones are highly addictive and make enough to feed a crowd!!


  • 4 cups plus 1 tablespoon flour, divided
  • 2 tablespoons baking powder
  • 2 teaspoons salt
  • 3/4 pound cold unsalted butter, diced
  • 4 extra-large eggs, beaten lightly
  • 1 cup cold heavy cream
  • 1/2 pound extra-sharp yellow Cheddar, small-diced
  • 1 cup minced fresh dill
  • 1 egg beaten with 1 tablespoon water or milk, for egg wash


Preheat the oven to 400 degrees F.
Combine 4 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 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 cheddar 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.


  1. I have been admiring these scones of Ina's for a while now and you may have just convinces me to finally make them! Always a big fan of things that freeze well : ) Thanks for sharing! - Rachel

  2. Tessa, Finally getting on to say how much I enjoyed your Easter post. Just beautiful.

    I love to make scones, but have not made savory scones yet. I will try this recipe. Great idea to freeze them too. There is nothing as good as warm scones and tea.

    Hope your movie night is fun.


  3. If you add garlic to these, will they taste like the addictive biscuits at Red Lobster? I have never made (nor eaten) scones. Guess this Southern girl is stuck on biscuits, rolls, and cornbread. Is there a big difference in texture between scones and biscuits? I saw some frozen scones in the frozen cookie dough section of the grocery store the other day for the first time and almost bought them. I wonder how they taste....

    1. we said the same thing about red lobster! so, the scone vs the biscuit, how to describe.... equally unhealthy and delicious. these particular scones are lighter in texture than a biscuit. a little more melt in your mouth and less doughy than a biscuit. i love biscuits too and had planned to make them but opted for scones in the end. now, i've had scones before that are too dry or too dense and i am not a fan, i suppose you'll just have to give this recipe a try and taste for yourself! :)