Cheese Dill Scones

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.

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

Step 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

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

Note: Nutritional analysis is per scone.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 314Calories from Fat 54

% Daily Value *
Total Fat 19g30%

Saturated Fat 12g60%
Cholesterol 52mg18%
Sodium 551mg23%
Total Carbohydrate 25g9%

Dietary Fiber 0.9g4%
Protein 10g20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Cheese Dill Scones