This is a favorite of mine. I love them!
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.
Yield: Makes 8 scones
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Amount per serving
- Calories: 314
- Calories from fat: 54%
- Protein: 10g
- Fat: 19g
- Saturated fat: 12g
- Carbohydrate: 25g
- Fiber: 0.9g
- Sodium: 551mg
- Cholesterol: 52mg
- 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
- 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.
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