Savory Cheddar Dill Scones Recipe

cheddar and dill scones recipe

Step aside, blueberry—there’s a new scone in town. Cheddar Dill Scones are cheesy, buttery, and incredibly delicious.

These easy-to-make scones have quickly become one of my go-to choices for on-the-go breakfasts, afternoon snacks, and even brunch parties.

While many scone recipes are on the sweeter side, my savory tooth has always been stronger than my sweet tooth.

Made with fresh dill, chives, and grated cheddar cheese, these crave-worthy Cheddar Dill Scones hit the spot every. single. time.

Okay, I know what you’re probably thinking: Elizabeth, how am I supposed to make a flaky, bakery-style scone from scratch? Don’t worry, I’m here to tell you that these cheesy scones are not nearly as challenging to whip up as you might think.

And let me just mention, this is a traditional scone recipe that I consider comfort food. It’s definitely not what I would all a healthfood, so enjoy them in moderation, and eat your veggies, too.

Today, I’m breaking it all down nice and easy for you. Soon enough, you’ll be making melt-in-your-mouth scones that your friends won’t even believe you made at home!

Ingredients for Cheddar Dill Scones

This recipe requires all the usual scone ingredients, plus a few special additions. To bring these savory breakfast pastries to life, you will need the following key ingredients:

  • All-purpose flour: All-purpose flour is a necessary ingredient for just about any pastry recipe. While I find 2 cups of all-purpose flour to be the perfect amount, I always recommend setting aside extra for your work surface and your hands. You can use gluten-free all-purpose flour if you need to, but nut flours or other flours won’t work here.
  • Granulated sugar: Savory scones like cheddar dill scones need a tiny bit of sugar for flavor balance. They don’t require as much sugar as sweet ones, so I only use about one teaspoon of granulated sugar.
  • Salt: A bit of salt goes a long way in enhancing the flavors of this scone recipe. I prefer to use Redmond’s Real Salt, which is a natural and unrefined sea salt harvested from the ocean.
  • Baking powder: Not only does baking powder help to ensure that your scones rise, but it also helps to give them that signature fluffy texture we all love.
  • Unsalted butter: This helps us achieve the crispiest, flakiest, and best-tasting scones. For the best results, opt for butter that has been frozen for at least 15 minutes prior to use, as this makes it way easier to grate.
  • Buttermilk: If you don’t have buttermilk on hand, you can easily make your own. Check out my post on How to Make Buttermilk [in Under 10 Minutes] for a complete how-to guide. The acid in buttermilk activates the baking powder, so yes, you need to use buttermilk instead of regular milk.
  • Fresh chives and dill: These herbs have a bright, earthy, and slightly oniony flavor that beautifully complements the cheesy flavor of the scones.
  • Shredded cheddar cheese: For optimal results, I recommend grating quality cheddar cheese right from the block. You can use any high-quality cheddar, but I personally love using Beecher’s Original which has a deep savory cheddar flavor profile.

How to Make Cheddar Dill Scones

Making cheddar dill scones at home can seem intimidating, but it’s actually quite easy! You’re just going to have to trust me on this one. All you have to do is follow these simple steps:

  1. In a large mixing bowl, combine the flour, sugar, salt, baking powder, fresh chopped chives, and dill. Gently whisk until all the ingredients are combined.
  2. Using a box grater, grate the cheese. Add the grated cheese to the flour mixture and gently toss until the cheese is coated in flour.
  3. With the same box grater, grate the butter. I recommend pulling the butter from the freezer immediately before grating so it holds together. (Don’t worry if it starts to melt in your hand.) Add the grated butter to the mixing bowl with the cheese and gently stir to combine.
  4. Add the buttermilk to the bowl and stir using a large spoon about 8-10 times until incorporated. Then, use your hands to bring the dough together into a dish. Don’t worry if it’s crumbly—it’s supposed to be!
  5. Preheat the oven to 375°F if you plan on baking your cheddar dill scones right away. Then, form an 8- inch to 9-inch disk of dough on a cutting board or right on the counter. Cut the dough into 8 wedges (just like you would a pizza). Separate the pieces and place them on a parchment paper-lined baking sheet.
  6. Place the scones in the freezer for 10-15 minutes to make sure the butter is as cool as possible before it goes in the oven. You can leave your scones uncovered in the freezer for up to 1 hour. If you’d like to freeze them for longer (up to 2 weeks), cover each raw scone tightly with plastic wrap and cook whenever you’re ready.
  7. Bake the scones for 20 minutes or until they are light golden brown on top. Let them cool for at least 5 minutes before serving them. Enjoy!

cheddar dill scones on plate

Recipe Swaps and Substitutions

Have some picky eaters in your household? Don’t worry, I can relate. This savory scone recipe is super flexible and easy to customize. Here are some popular recipe swaps and ingredient substitutions:

  • Cheese. Not a fan of cheddar? That’s fine! Instead of cheddar dill scones, you can make gruyere scones or even mozzarella scones. Give this savory scone dish some flair by swapping the cheese out for feta, mozzarella, gruyere, or any other cheese you prefer.
  • Heavy cream. If you don’t have any buttermilk on hand (and you don’t feel like making a batch), you can switch it out for heavy cream or milk mixed with lemon juice for a quick and easy swap. You might just have to adjust the recipe as needed.
  • Gluten-free flour. Want to make these cheddar scones gluten-free? All you have to do is swap your all-purpose flour for your favorite gluten-free variety.
  • Herbs. If you want to mix up the flavor profile, feel free to swap the fresh dill and chives with different herbs of your choice.

Recipe Tips for the Best Scones Every Time

If you want to make sure your scones turn out drool-worthy, keep these tips and tricks in mind:

  • Grate your butter. Friends, I’m begging you. Don’t skip the process of freezing and grating your butter. While it’s tempting to use plain old refrigerated butter, taking the extra 15 minutes to freeze your butter will be well worth it. The secret to flaky, buttery scones is a crumbly batter, and a crumbly batter is achieved by using frozen, grated butter.
  • No box grater? No worries! You can use a pastry cutter, two forks, or even your hands to cut your cheese and butter.
  • Keep the mixing to a minimum. With scones, you want to mix your dough just enough. We’re aiming for crumbly dough and using a food processor or stand mixer runs the risk of overworking it. To stay on the safe side, I recommend using a large spoon or your hands to mix the dough (and stop mixing as soon as it’s combined). Things might get a tad messy, but your taste buds will thank you later.
  • Brush your scones. If you’re looking for that signature golden-brown hue, try brushing your scones lightly with buttermilk or egg wash right before you pop them in the oven.
  • Chill your dough. Scone dough bakes best when it goes into the oven cold. For that reason, you should freeze your dough for at least 15 minutes before cooking. This will prevent the scones from over-spreading in the oven and coming out flat.
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Cheddar Dill Scones

  • Author: Elizabeth Rider
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 8 scones 1x
  • Category: Breakfast
  • Method: Mix, grate, bake
  • Cuisine: American

Description

Say hello to the savory scones of your dreams. These cheddar dill scones are cheesy, indulgent, and downright delicious. Serve them as a standalone snack or as part of a larger brunch meal!


Ingredients

Units Scale
  • 2 cups all-purpose flour, spooned and leveled
  • 1 cup shredded cheddar (Grate if fresh from a hunk of cheddar, I used Beecher’s original. You can use any high-quality cheddar)
  • 1/2 cup (1 stick) unsalted butter, frozen at least 15 minutes from the fridge so it can be grated
  • 1/2 cup + 2 tbsp buttermilk (the + 2 tbsp can be regular or 2% milk if you’re low on buttermilk)
  • 1 teaspoon granulated sugar
  • 3/4 teaspoon salt (I use Real Salt)
  • 1 tablespoon baking powder
  • 2 tablespoons chopped fresh chives
  • 1/4 cup chopped fresh dill

Instructions

  1. In a large mixing bowl, combine the flour, sugar, salt, baking powder, fresh chopped chives, and dill. Gently whisk until all the ingredients are combined.
  2. Using a box grater, grate the cheese. Add the grated cheese to the flour mixture and gently toss until the cheese is coated in flour.
  3. With the same box grater, grate the butter. I recommend pulling the butter from the freezer immediately before grating so it holds together. (Don’t worry if it starts to melt in your hand.) Add the grated butter to the mixing bowl with the cheese and gently stir to combine.
  4. Add the buttermilk to the bowl and stir using a large spoon about 8-10 times until incorporated. Then, use your hands to bring the dough together into a disk. Don’t worry if it’s crumbly—it’s supposed to be! Scone dough should stay shaggy and not be completely smooth, which gives it that wonderful sconey-texutre.
  5. Preheat your oven to 375°F if you plan on baking right away. Then, form an 8- inch to 9-inch disk of dough on a cutting board or right on the counter. Cut the dough into 8 wedges (just like you would a pizza). Separate the pieces and place them on a parchment paper-lined baking sheet.
  6. Place the scones in the freezer for 10-15 minutes to make sure the butter is as cool as possible before it goes in the oven. You can leave your scones uncovered in the freezer for up to 1 hour. If you’d like to freeze them for longer (up to 2 weeks), cover each raw scone tightly with plastic wrap and cook whenever you’re ready.
  7. Bake the scones for 20 minutes or until they are light golden brown on top. Let them cool for at least 5 minutes before serving them. Enjoy!

Keywords: cheddar dill scones, cheese scones, savory scone recipe, cheddar cheese scones

 

Frequently Asked Questions

Below are the answers to some of the most frequently asked questions about this cheddar dill scone recipe:

How do you store leftover scones?

I recommend storing any leftover cheddar scones in an airtight container at room temperature for up to 3 days.

If you want to store them for longer, you can wrap them individually in plastic wrap or separate them with wax paper and store them in an airtight bag or container. Then, freeze the scones for up to 2-3 months.

What to serve with scones?

I find these scones are delicious when paired with a cozy soup (try this Lemony Chicken Quinoa Soup with Homemade Bone Broth).

They are also a terrific accompaniment to any of your favorite breakfast classics like scrambled eggs, fresh fruit, and chicken sausage. For the best lunch ever, slice one in half and use it to build a sandwich.

How do I keep my scones from drying out?

To keep our scones from drying out, we use a few special tricks. First, the addition of buttermilk helps to keep them ultra-soft and pillowy on the inside.

Second, freezing the butter beforehand (and chilling the dough before baking) helps to create soft, airy pockets throughout the scones.

What do I do if my dough is too sticky? Or too crumbly?

If your dough is too sticky when you place it on the cutting board, try adding a bit more flour. If it is too crumbly (remember that somewhat crumbly is a good thing), add a little more buttermilk.

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  1. SL says:

    First time making scones over here and these are INSANE! Will definitely be a new staple and am looking forward to experimenting with flavor variations. Thanks for another great recipe!

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