Rating: 5 stars
4 Ratings
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  • 2 star values: 0
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  • 5 star values: 4

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.

Dorothy Reinhold, Malibu, CA
This Story Originally Appeared On sunset.com

Gallery

Iain Bagwell; Styling: Dan Becker

Recipe Summary

total:
45 mins
Yield:
Makes 8 scones
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

314 calories; calories from fat 54%; protein 10g; fat 19g; saturated fat 12g; carbohydrates 25g; fiber 0.9g; sodium 551mg; cholesterol 52mg.
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