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Cheese Dill Scones Recipe

Cheese Dill Scones Recipe


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Cheese Dill Scone - dig in

This recipe is from Sunset Cookbook. These savory scones are easy to make and would be great for a brunch or as lunch with a fresh green salad.

Ingredients

2 cups flour

2 teaspoons dry mustard

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup cold unsalted butter, cut into chunks

1 cup shredded (1/4 pound) extra-sharp cheddar cheese

1/4 cup finely shredded Parmesan cheese

1/4 cup chopped chives

1/4 cup chopped dill

1/2 cup fat-free milk

Directions

Preheat your oven to 400 degrees F. Line a large baking sheet with parchment paper. In a large bowl, combine flour, mustard, baking powder and salt. With your fingers, work the butter into the flour mixture until it resembles cornmeal studded with a few pea-sized pieces. Stir in both cheeses, chives and dill.

Add mil and stir to combine. Transfer to a lightly floured work surface and gently knead the dough two or three times until it comes together. Pat into a 1-inch-thick disk and cut into 8 triangles. Arrange the triangles on the baking sheet about 2 inches apart. Bake until golden, or about 20 minutes.


  • 225g/8oz self raising flour
  • pinch of salt
  • 55g/2oz butter
  • 25g/1oz mature cheddar, grated
  • 150ml/5fl oz milk

Heat the oven to 220C/200C Fan/Gas 7. Lightly grease a baking sheet.

Mix together the flour and salt and rub in the butter. Stir in the cheese and then the milk to get a soft dough.

Turn onto a floured work surface and knead very lightly. Pat out to a round 2cm/¾in thick. Use a 5cm/2in cutter to stamp out rounds and place on the baking sheet. Lightly knead together the rest of the dough and stamp out more scones to use it all up.

Brush the tops of the scones with a little milk. Bake for 12–15 minutes until well risen and golden. Cool on a wire rack.

Recipe Tips

These scones freeze incredibly well. Just wrap them well and use within 3 months.


Notes about this recipe

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Cheese Dill Scones Recipe - Recipes

I've made these biscuits twice now, and I highly recommend you use fresh dill, extra old Cheddar cheese, fresh grated Parmesan cheese, and a good dose of cayenne pepper for optimal flavor. If you don't have a food processor, cut the butter into the dry ingredients with a pastry cutter or with a knife and fork.

Cheddar Parmesan Scones with Dill
Recipe by Lisa Turner
Published on February 15, 2010

Light and fluffy dinner biscuits with a surprising amount of flavor

Preparation: 15 minutes
Cooking time: 20 minutes

  • 2 2/3 cups unbleached soft white flour
  • 1 tablespoon baking powder
  • 1/2 teaspoon cayenne
  • 1/2 teaspoon sea salt
  • 1/2 cup cold unsalted butter, cut into pieces
  • 3 large eggs
  • 1/2 cup milk
  • 2 tablespoons fresh dill or 2 teaspoons dried
  • 2 cups fresh grated extra-old Cheddar cheese
  • 1/2 cup fresh grated Parmesan cheese

Line a large baking sheet with parchment paper and preheat an oven to 400°F.

Put the flour, baking powder, cayenne and salt in a food processor and pulse to combine. Add the butter and pulse until the butter is reduced to small crumbs. Transfer to a large bowl.

In a small bowl, whisk the eggs together and then add the milk and whisk further. Add the cheddar, Parmesan and dill and whisk again.

Make a well in the center of the dry ingredients and pour in the egg and cheese mixture. Stir until just combined.

Shape the dough into 1/2 cup portions and transfer to the baking sheet, leaving roughly 2 inches between each biscuit.

Bake for 20 minutes or so or until the biscuits are golden brown and cooked throughout. Cool on a wire rack and serve warm or at room temperature.


What I’m Making: Cheddar Dill Scones

I have a binder with recipes in it that I have clipped over the years. At one point I took all of my Christmas cookie recipes, made a copy of them, then put them all in front of a binder. It was one of the smartest things I’ve ever done.

Previous to that, I would try to remember what cookbook this or that was from and could never find the recipe or I would realize that I forgot to make some version of a cookie that was someone’s favorite.

Well, Kelli was here before Christmas and was wanting some of my recipes. I got out the book, she got out her camera and she took a picture of the recipes that she wanted.

While the book was out, I saw a newspaper clipping with a recipe for Cheddar Dill Scones.


Kramer used to get a newspaper called The Iowa Farmer Today. There was always a recipe section. I’ve gotten so many of my favorite recipes from that newspaper as it often featured the recipes of farm wives and I hate to sound stereotypical but farm wives are notorious for being wonderful cooks.

I decided to finally try this recipe out. After reading the recipe I realized it made a really big batch. I ended up halving the recipe.

I mixed the dry ingredients then added the butter.


I worked the butter in until it was crumbly as shown.

I added the…
milk and egg mixture then the cheese and dill. The recipe was a little vague on how much dill to add so I only added one teaspoon of dill weed.

Then I rolled it out.

Then I cut them into wedges.


This recipe called for a milk/egg wash.


In the oven they went. The recipe was a little vague on time. I actually kept mine in for about 17 minutes which was quite a bit longer than the original recipe called for.

This is how they looked coming out.


So how were they? Kalissa and Karl both loved them as did I. YUM. They are loaded with buttery goodness. I do think when I make these again I will sub out the salt and add garlic powder instead…just as an experiment.

…and that’s the story of Cheddar Dill Scones, becoming a permanent addition to my recipe binder.


Bacon Cheddar Chive Scones

We usually think of scones as sweet, not savory. But these rich, tender scones are packed with chunks of cheddar cheese and diced bacon, and accented with fresh chives. Serve them with soup or a salad for a satisfying meal.

Ingredients

  • 2 cups (240g) King Arthur Unbleached All-Purpose Flour or 2 cups (227g) Pastry Flour Blend
  • 1/2 teaspoon salt
  • 1 tablespoon (14g) baking powder
  • 2 teaspoons sugar
  • 4 tablespoons (57g) cold butter
  • 1 cup (113g) very coarsely grated or diced cheddar cheese
  • 1/3 cup (about 14g) snipped fresh chives or 1/3 cup (21g) finely diced scallion tops (the green part)
  • 1/2 pound (227g) bacon, cooked, cooled, and crumbled (about 1 cup)
  • 3/4 cup + 2 tablespoons (198g) heavy cream or whipping cream, or enough to make the dough cohesive

Instructions

Preheat the oven to 425°F with a rack in the middle to upper third. Lightly grease a baking sheet, or line it with parchment.

Whisk together the flour, salt, baking powder, and sugar. Work the butter into the flour until the mixture is unevenly crumbly, with some of the butter remaining in larger pieces.

Mix in the cheese, chives, and bacon until evenly distributed.

Add 3/4 cup of the cream, stirring to combine. Try squeezing the dough together if it's crumbly and won't hang together, or if there are crumbs remaining in the bottom of the bowl, add cream until the dough comes together. Transfer the shaggy dough to a well-floured work surface.

Take it a step further

Take a break from boring breakfasts

Pat the dough into a smooth 7" disk about 3/4" thick. Transfer the disk to the prepared baking sheet. Use a knife or bench knife to cut the disk into 8 wedges, spreading the wedges apart a bit on the pan.

Brush the scones with a bit of cream this will help their crust brown.

Bake the scones in the middle or upper third of the oven for 22 to 24 minutes, until they're golden brown. Remove them from the oven, and cool right on the pan. Serve warm, or at room temperature.

Refrigerate any leftover scones, well wrapped, for several days reheat before serving. Freeze for longer storage.

Tips from our Bakers

Looking for a gluten-free version of this recipe? Find it here: Gluten-Free Bacon-Cheddar-Chive Scones.

Make mini-scones: Divide the dough in half, and roll each half into a 5" round. Cut each round into 8 wedges. Bake in a preheated 425°F oven until golden brown, 18 to 20 minutes or for about 25 minutes if frozen.

For slightly tangy flavor, try adding discard (or fed) sourdough starter to these scones. Use the following ingredients:

  • 1 generous cup (127g) King Arthur Unbleached All-Purpose Flour
  • 1/2 teaspoon salt
  • 1 tablespoon (14g) baking powder
  • 2 teaspoons sugar
  • 4 tablespoons (57g) cold butter
  • 1 cup (113g) very coarsely grated or diced cheddar cheese
  • 1/3 cup (about 14g) snipped fresh chives or 1/3 cup (21g) finely diced scallion tops (the green part)
  • 1/2 pound (227g) bacon, cooked, cooled, and crumbled (about 1 cup, 93g)
  • 1 cup (227g) sourdough starter, ripe or discard
  • generous 1/3 cup (85g) heavy or whipping cream, or enough to make the dough cohesive

Follow the recipe instructions above, adding the starter after the bacon and chives and before the cream.


Buttermilk Scones

I’ve made about 400 million scone recipes in the last ten years (that’s what it feels like). We sold them at the bake shop and brought them each week to 2 markets. People would sometimes be waiting in their cars for us to arrive and taking them off of our racks as we made deliveries. I’m not even kidding. They’re that good. We filled them with all sorts of in-season fresh fruits and cheeses and of course fresh herbs. I think people have a tendency to believe that scones are really dry, but this recipe always yields a super flaky, rich and definitely moist treat. This flavor, with fresh dill and a good handful of extra old cheese, was always a hit, and still is in this house.

I’m kind of obsessed with my skillet as of late and often bake biscuits and breads in there (if it doesn’t have our supper in it!). It’s super easy to pat the dough into shape and then score the scones and throw them in the skillet for baking. Once baked, they pull apart so easily and are perfectly portioned. They take about 30 minutes from start to finish and in the warmer weather I’m quite happy with a scone and side salad for my lunch. I very often double the recipe and put half in the freezer unbaked. They freeze beautifully and go from freezer to oven in a snap. I freeze them on a baking tray and then keep them in freezer bags for easy storing. Don’t be too upset if you don’t have a skillet, these bake up just fine on a regular old sheet pan.

I think any biscuit recipe is outstanding with some melt-y gooey cheese on top. I use the best extra old cheddar I can find for the best flavor. When it comes out of the oven, I take a spoonful of chopped dill and scatter it all over so it sticks right to the melted cheese. Those first warm stringy pieces of scone are truly the best and no butter is ever required.

This base recipe is so versatile and easy to work with. Once you’ve made one batch you’ll be experimenting with all sorts of flavor combinations!


At Saffron in Walla Walla, Washington, Chris Ainsworth fills tiny Turkish dumplings called manti with Dungeness crab and thick yogurt. We shamelessly took the easy route, with store-bought pasta, and used yogurt as a sauce. But we kept the touch of saffron and fruity Aleppo pepper.

This is a fantastic first course for a dinner party. Rather than stirring the herbs into the soup, try setting out bowls of dill and tarragon--along with some crème fraîche or sour cream for dolloping--and let guests do the garnishing themselves.


  • 2 cups (500 mL) all-purpose flour
  • 1 tbsp (15 mL) baking powder
  • 1/2 tsp (2 mL) pepper
  • 1/4 tsp (1 mL) salt
  • 1/2 cup (125 mL) cold unsalted butter, cut into cubes
  • 3/4 cup (175 mL) shredded Balderson Extra Old Cheddar, divided
  • 2 tbsp (30 mL) finely chopped fresh dill
  • 3/4 cup (175 mL) 35% whipping cream, plus more for brushing
  • 1 egg yolk
  1. Preheat oven to 400˚F (200˚C). In large bowl, whisk together flour, baking powder, pepper and salt cut in butter using fingertips until mixture resembles coarse meal. Add 1/2 cup (125 mL) extra old cheddar and dill, tossing until well combined.
  2. Whisk cream with egg yolk stir into flour mixture just until moistened (do not overwork dough). Transfer dough to lightly floured bowl knead 2 or 3 times. Divide into 3 portions. Pat each portion into 4-inch (10 cm) round. Cut each round into 6 wedges.
  3. Place wedges on 2 parchment paper–lined baking sheets, about 2 inches (5 cm) apart. Cover and refrigerate for 20 to 30 minutes.
  4. Brush tops lightly with cream. Sprinkle with remaining cheese.
  5. Bake for 15 to 18 minutes or until golden brown. Serve warm or at room temperature.

Serve scones on a charcuterie board with a variety of cured meats, pâté, pickles, fresh and dried fruit, nuts, preserves and/or assorted mustards.


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