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Cheese Dill Scones Recipe


Cheese Dill Scone - dig in

This recipe is from Sunset Cookbook. These savory scones are easy to make and would be great for a brunch or as lunch with a fresh green salad.



2 cups flour

2 teaspoons dry mustard

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup cold unsalted butter, cut into chunks

1 cup shredded (1/4 pound) extra-sharp cheddar cheese

1/4 cup finely shredded Parmesan cheese

1/4 cup chopped chives

1/4 cup chopped dill

1/2 cup fat-free milk


Preheat your oven to 400 degrees F. Line a large baking sheet with parchment paper. In a large bowl, combine flour, mustard, baking powder and salt. With your fingers, work the butter into the flour mixture until it resembles cornmeal studded with a few pea-sized pieces. Stir in both cheeses, chives and dill.

Add mil and stir to combine. Transfer to a lightly floured work surface and gently knead the dough two or three times until it comes together. Pat into a 1-inch-thick disk and cut into 8 triangles. Arrange the triangles on the baking sheet about 2 inches apart. Bake until golden, or about 20 minutes.