Cheese Dill Scones
Photo: Iain Bagwell; Styling: Dan Becker
Yields Makes 8 scones Total Time 45 mins
AuthorDorothy Reinhold, Malibu, CA

These scones are best the day they're made, but freeze well, wrapped in 2 layers of plastic wrap. Unwrap and bake frozen at 350° until warm, 10 minutes.

How to Make It

Step 1
1

Preheat oven to 400°. In a large bowl, combine flour, mustard, baking powder, and salt. With your fingers or a fork, work butter into flour mixture until it resembles cornmeal studded with a few pea-size pieces. Stir in cheeses, chives, and dill.

Step 2
2

Add milk and stir to combine. Transfer dough to a floured surface and gently knead 2 or 3 times until it comes together. Pat into a 1-in.-thick disk and cut into 8 triangles. Arrange triangles about 2 in. apart on a baking sheet. Bake until golden brown and cooked through, 20 minutes.

Step 3
3

Note: Nutritional analysis is per scone.

Ingredients

 2 cups flour
 2 teaspoons dry mustard
 1 teaspoon baking powder
 1/2 teaspoon salt
 1/2 cup cold unsalted butter, cut into bits
 1 cup (4 oz.) shredded extra-sharp cheddar
 1/4 cup (2 oz.) shredded parmesan
 1/4 cup chopped chives
 1/4 cup chopped dill
 1/2 cup low-fat milk

Directions

Step 1
1

Preheat oven to 400°. In a large bowl, combine flour, mustard, baking powder, and salt. With your fingers or a fork, work butter into flour mixture until it resembles cornmeal studded with a few pea-size pieces. Stir in cheeses, chives, and dill.

Step 2
2

Add milk and stir to combine. Transfer dough to a floured surface and gently knead 2 or 3 times until it comes together. Pat into a 1-in.-thick disk and cut into 8 triangles. Arrange triangles about 2 in. apart on a baking sheet. Bake until golden brown and cooked through, 20 minutes.

Step 3
3

Note: Nutritional analysis is per scone.

Cheese Dill Scones