Flaky outside and soft inside, this Cheddar Scones Recipe with Fresh Dill is easy to make and pairs perfectly with any meal.
I have an aunt who absolutely goes nuts if you use her toothpaste and don’t roll the tube up from the bottom.
And my mom is like the princess in the children’s story The Princess and the Pea when it comes to a grain of salt or sugar on her kitchen floor. She sweeps her kitchen religiously three times a day and loses it if she steps on a single grain. I have no idea how she feels them, lol.
One of my best friends will only drink coffee in a lidded reusable plastic cup, even at home. No idea what’s up with that.
I have my fair share of pet peeves and quirks too.
I detest crumbies of any kind, and along those lines I’d rather enjoy a cookie over the kitchen sink than at the kitchen table. (Yeah, I know…hello, Monica, lol.)
I like to buy my fresh herbs by the (HUGE) bunch, although it’s usually way more than what I need. But they’re much cheaper, and in my experience they stay fresher longer!
I absolutely hate wasting food for about 1,000 different reasons.
Going back to my points above, since I buy huge bunches of fresh herbs and hate wasting food, I’m always looking for new ways to integrate them into recipes.
Enter these scones.
I feel like I’ve become the scone-making-queen as of late. I don’t know why, other than the fact that they’re ridiculously easy to make, fun to eat, completely customizable, and perfect to include in a weekend brunch.
A batch of scones is always polished off by the end of a family meal!
Cheddar Scones Recipe
This Cheddar Scones Recipe yields flaky, tender scones. And it makes use of aromatic fresh dill! I had sharp cheddar on hand, so into the mix it went, and turned out to be perfect.
I recommend serving these scones warm with butter and jam even though they’re savory, since the sweetness of jam makes a lovely contrasting flavor.
How to Serve Scones
These scones are delicious with just about any meal.
Serve them up with eggs, sausage, and fruit for brunch.
They go well with a cup of soup and a salad for lunch. Or split them open and make mini turkey and cheese sliders.
Pair scones with a cup of tea for the fanciest afternoon snack ever.
And for dinner, you can pair this Cheddar Scones Recipe with anything that you’d pair a biscuit with!
More Delicious Scone Recipes to Try:
- Maple Walnut Scones
- Cinnamon Honey Scones
- Best Berry Scones
- Vanilla Bean Caramelized Pear Scones with Dark Chocolate Chunks
- Grain-Free Dark Chocolate Cherry Scones
- Whole Wheat Blackberry Ricotta Scones
- Sunday Morning Scones
Did you make this recipe? Please rate it and leave a comment below because I love hearing from you! You can also tag @anediblemosaic on social media. To stay up-to-date FOLLOW ME on Instagram, Twitter, and Facebook. Xoxo, Faith
Cheddar Scones Recipe with Fresh Dill
- 1 1/4 cups all-purpose flour plus more for rolling out the scones
- 3/4 cup whole wheat flour
- 1 tablespoon baking powder
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 6 tablespoons butter chilled and diced
- 1/4 cup minced fresh dill
- 1 large egg lightly beaten
- 1/2 cup heavy cream plus a little more if needed
- 2 ounces sharp cheddar cheese shredded
- 2 tablespoons milk for brushing on top
- Preheat oven to 450F and line a baking sheet with parchment paper or a silpat liner.
- Whisk together the flours, baking powder, sugar, and salt in a large bowl. Cut in the butter with a fork or using two butter knives until it looks like coarse meal. Sprinkle in the dill; stir in the egg and 1/2 cup heavy cream, adding more cream 1 tablespoon at a time as needed until the dough comes together but isn’t too wet (you shouldn’t need more than 2 additional tablespoons of cream). Use your hands to mix in the cheddar, being careful not to over-process.
- Shape the dough into a ball, then flatten it into a disk. Wrap it in plastic wrap and chill 10 minutes in the freezer.
- Turn the dough out onto a lightly floured surface. Roll or press the dough out to a circle about 7 to 8 inches in diameter and 3/4 inch thick. Use a floured 2 1/2 inch round cookie cutter to stamp out the scones, then gather up the dough scraps and repeat as necessary (you should get about 10 scones).
- Transfer the scones to the prepared baking sheet, lightly brush the tops with a little milk, and bake until puffed and light golden brown on top and bottom, about 14 to 16 minutes.
- To omit the whole wheat flour, use 1 cup of all-purpose flour instead.
This post was first published on An Edible Mosaic on June 24, 2013. I updated it with more information on September 3, 2020.
Disclosure: This post contains Amazon affiliate links to products I believe in, which means that even though it doesn’t cost you anything extra, I will receive a small amount of money from the sale of these items. Thank you for helping to support An Edible Mosaic!