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!
- 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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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!
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