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Photo: Iain Bagwell; Styling: Dan Becker Photo by: Photo: Iain Bagwell; Styling: Dan Becker

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.

Sunset MARCH 2008

  • Yield: Makes 8 scones


  • 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.

Nutritional Information

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

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Cheese Dill Scones recipe