Cheese Dill Scones

Cheese Dill Scones Recipe
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.

Yield:

Makes 8 scones

Recipe from

Sunset

Recipe Time

Prep and Cook Time: 45 Minutes

Nutritional Information

Calories 314
Caloriesfromfat 54 %
Protein 10 g
Fat 19 g
Satfat 12 g
Carbohydrate 25 g
Fiber 0.9 g
Sodium 551 mg
Cholesterol 52 mg

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

Preparation

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.

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.

Note: Nutritional analysis is per scone.

Dorothy Reinhold, Malibu, CA,

Sunset

March 2008
My Notes

Only you will be able to view, print, and edit this note.

Add Note