Cheddar Dill Scones

Cheddar Dill Scones

Cheddar dill scones are a savory quick bread that creates an irresistible aroma.

20 min.prep time 35 min.total time
16 scones
848 Ratings

Ingredients

2 1/2 cups all-purpose flour
1/4 cup chopped fresh parsley
4 ounces (1 cup) shredded Cheddar cheese
1 tablespoon baking powder
2 teaspoons dried dill weed
1/2 teaspoon salt
3/4 cup cold Land O Lakes® Butter, cut into chunks

Directions

Heat oven to 400°F. Combine all ingredients except butter, half & half and eggs in medium bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in half & half and eggs just until moistened.

Turn dough onto lightly floured surface; knead until smooth (1 minute). Divide dough in half; roll each half into 8-inch circle. Cut each circle into 8 wedges.

Place wedges 1 inch apart onto greased baking sheets. Bake for 15 to 20 minutes or until lightly browned.



Nutrition Facts (1 scone)

Calories: 200

Fat: 13g

Cholesterol: 60mg

Sodium: 300mg

Carbohydrates: 16g

Dietary Fiber: 1g

Protein: 5g

Recipe #3939F©1995Land O'Lakes, Inc.

Recipe Comments & Reviews

I made these to use up some grated cheese and leftover ham. I skipped the dill, and parsley, and added some left over chopped ham. They were delicious! Somewhat dense, but light and flaky. Will make again as they are easy and fast. I would not knead them as much next time, as I think I may have over kneaded them. I also sprinkled some additional shredded cheese (1/2TBS) on each one when they came out of the oven. It melted and made them lovely and appetizing.
So light and flakey. My husband and I loved them!
Just loved this recipe! Had been looking for something tasty that everyone would enjoy at the meal, and something that was an alternative to bread or a roll. The dough was soft and very easy to work with, I did add a tsp. of garlic granules, and it was so good. It was a great addition to a meal of hearty soup. Try it, you'll love it!
I made this recipe last night and it was great!! I used milk instead of half and half and make one 8" circle and 8 wedges. I really liked how this recipe turned out. I will make this again. :-)
I love these. I made eight big scones instead of 16. they are great. Very light and flakey. this is a keeper.
I've made these numerous times just as the recipe instructs. Love splitting them open and smearing with a little butter. Great with soup!!
Mine turned out light, flaky and buttery. I thought they needed a touch more dill, and I added green onion instead of parsely. They were great with the stew we made.
I made these with wheat flour but I think this was a
mistake. The wheat floor took away that some of that
delicate dill flavor. Also I was a little disappointed at how
dense the scones were on the inside. I realize scones are
dense anyway but I would have like a little more softness
in the center. Next, I will try with white flour and not
knead as long.

All that being said, the scones were still tasty, easy to
make and and I will try them again.

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