Cheddar Dill Scones

Cheddar Dill Scones
8 Reviews
Cheddar dill scones are a savory quick bread that creates an irresistible aroma.
20 min
Prep Time
35 min
Total Time
16 scones


2 1/2 cups
all-purpose flour
1/4 cup
chopped fresh parsley
1 cup
shredded Cheddar cheese
1 tablespoon
baking powder
2 teaspoons
dried dill weed
1/2 teaspoon
3/4 cup
cold Land O Lakes® Butter, cut into chunks
1/2 cup
Land O Lakes® Half & Half
large Land O Lakes® Eggs, slightly beaten


  1. Heat oven to 400°F. Grease 2 baking sheets; set aside.
  2. Combine all ingredients except butter, half & half and eggs in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in half & half and eggs just until moistened.
  3. Turn dough onto lightly floured surface; knead 1 minute or until smooth.
  4. Divide dough in half; roll each half into 8-inch circle. Cut each circle into 8 wedges.
  5. Place wedges 1 inch apart onto prepared baking sheets. Bake 15-20 minutes or until lightly browned.

Recipe Tips

Nutrition Facts (1 scone)

Dietary Fiber

Recipe Comments and 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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