Cheese Dill Scones
Photo: Iain Bagwell; Styling: Dan Becker
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.
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