September 2, 2011

Cheddar Dill Scones

My friend Taylor, who happens to write an awesome design blog called Perfectly Taylor'd, recently started offering her interior decorating and design services on her blog. She offers the full range from making over your entire room to answering simple questions like 'what color should I paint'? What does this have to do with scones you may ask. Well, if I ever get a house down here in South Florida I am going to have a ton of questions and Taylor said she would answer my questions in exchange for a fresh baked batch of scones! So, I figured I better start now and find some good recipes for Taylor. Ohhh, the sacrifices I make for my friends! Baking and testing scones is such a tough job ;)

 These are my first attempt at a savory scone and they were perfect! Not too dry but not too mushy and muffin like either. I think you could customize these very easily too your taste. Maybe add some ham, try different herbs and mix up the cheeses. I used a Barefoot Contessa recipe from Food Network, cut it in half and added a few of my own tweaks.


  • 2 cups plus 1 tablespoon flour, divided
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 1 and 1/2 sticks cold unsalted butter, diced
  • 2 extra-large eggs, beaten lightly
  • 1/2 cup cold heavy cream
  • 4 oz. extra-sharp yellow Cheddar, grated
  • 1/4 cup minced fresh dill
  • 1 egg beaten with 1 tablespoon milk, for egg wash

Preheat the oven to 400 degrees F.
Combine 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 cream and quickly add them to the flour-and-butter mixture. Combine until just blended. Toss together the cheese, dill, and 1 tablespoon of flour and add them to the dough. Mix until they are almost incorporated.

Now you have 2 options. 

Use a Scone Pan 
I used the Williams Sonoma mini scone pan. Just spray your pan with cooking spray. spoon in dough and press down lightly until about 1/2 full, brush with egg wash and bake for about 18-20 minutes.

Roll the dough
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.


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