Cheddar Dill Scones

These scones are the perfect savory treat The strong flavors of cheddar and dill mingle perfectly beneath the crunchy crust, which gives way to a light and soft inside – a sure bet to warm you up on chilly mornings. And I got to use my KitchenAid mixer for the first time in a month! Yay!

I halved the recipe when I made them but the one listed below makes about a dozen large scones. For the sake of simplicity, I also chose to make free-form scones instead of cutting them into triangles, but you can do whatever you want!

Cheddar Dill Scones
Adapted from the Barefoot Contessa and Foodista

4 cups all-purpose flour (plus a little extra for rolling)
2 tablespoons baking powder
2 teaspoons salt
3 sticks cold butter, diced
4 eggs, beaten lightly
1 cup cold milk
4 cups extra-sharp yellow cheddar, shredded
1 cup minced fresh dill
1 egg beaten with 1 tablespoon milk (for egg wash)

Preheat the oven to 400 degrees F.

In an electric mixer with the paddle attachment, combine flour, baking powder, and salt (If you don’t have a mixer, a big bowl and wooden spoon will do just fine). Add the butter and mix on low until the butter is in small pieces.

In a separate bowl, mix the eggs and milk, then add them to the flour mixture. Combine until just blended. Toss together the cheddar, dill and 1 tablespoon of flour, then add them to the dough. Mix until they are almost incorporated.

Dump the dough onto a well-floured surface and knead until the cheddar and dill are well distributed (about 1 minute). Roll out medium sized balls of dough and drop them onto a greased baking sheet. You can also roll them out and cut into traditional triangles if you’d like!

Brush the tops with the egg wash. Bake for 20 to 25 minutes, or until the outside is crusty and the inside is fully baked.