Cheddar Dill Scones
Flaky, buttery, and bursting with savory flavors, these Cheddar Dill Scones are the perfect addition to any breakfast, brunch, or afternoon tea spread. Made with sharp cheddar cheese and a generous dose of fresh dill, these scones strike a delightful balance between rich cheesiness and herby freshness. Easy to prepare in just 20 minutes, the recipe features a tender, crumbly texture thanks to cold butter and careful mixing techniques. A golden egg wash finish adds a bakery-style sheen, making them irresistibly inviting. Whether served warm with a pat of butter or alongside hearty soups and stews, these savory scones are sure to impress. Perfect for entertaining or indulging, Cheddar Dill Scones will quickly become a household favorite.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 tablespoon Baking powder
- 1 tablespoon Granulated sugar
- 0.5 teaspoon Salt
- 6 tablespoons Unsalted butter (cold and cubed)
- 1 cup Sharp cheddar cheese (shredded)
- 2 tablespoons Fresh dill (chopped)
- 0.75 cup Whole milk
- 1 whole Egg
- 1 whole Egg yolk (for egg wash)
- 1 teaspoon Water (to thin egg wash)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone baking mat.
In a large mixing bowl, whisk together the all-purpose flour, baking powder, sugar, and salt.
Add the cold, cubed butter to the dry ingredients and use a pastry cutter or your fingertips to cut the butter into the flour mixture until it resembles coarse crumbs.
Stir in the shredded cheddar cheese and chopped fresh dill until evenly distributed.
In a separate bowl, whisk together the milk and egg. Pour the wet ingredients into the dry ingredients and stir gently until a dough forms. Be careful not to overmix.
Turn the dough out onto a lightly floured surface and gently pat it into a 1-inch-thick circle. Use a sharp knife or a bench scraper to cut the circle into 8 equal wedges.
Transfer the scones to the prepared baking sheet, spacing them about 2 inches apart.
In a small bowl, whisk together the egg yolk and water to create the egg wash. Brush the tops of the scones with the egg wash for a golden finish.
Bake the scones in the preheated oven for 16-18 minutes, or until they are golden brown on the edges and the tops are set.
Remove the scones from the oven and allow them to cool slightly on the baking sheet before serving warm.
Nutrition Facts
Calories |
2242 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.8 g | 160% | |
| Saturated Fat | 74.9 g | 374% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 708 mg | 236% | |
| Sodium | 3438 mg | 150% | |
| Total Carbohydrate | 215.7 g | 78% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 22.1 g | ||
| Protein | 68.1 g | 136% | |
| Vitamin D | 4.3 mcg | 21% | |
| Calcium | 1123 mg | 86% | |
| Iron | 13.3 mg | 74% | |
| Potassium | 761 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
