What makes the best scones? 100% Canadian milk, butter, and cheese!
- 1 cup (250 mL) milk
- 2 tbsp (30 mL) vinegar or lemon juice
- 2 3/4 cup (675 mL) flour
- 1 tbsp (15 mL) sugar
- 1 tbsp (15 mL) baking powder
- 1/4 tsp (1 mL) baking soda
- 1/4 tsp (1 mL) salt
- 1/2 cup (125 mL) cool butter, cubed
- 1 cup (250 mL) shredded old Cheddar cheese
- 1/4-1/2 cup (60 mL-125 mL) fresh minced dill
- Preheat oven to 425 F (220 C). Line 1 or 2 baking sheets with parchment paper.
- In a liquid measuring cup, stir vinegar/lemon juice into milk; set aside.
- In a large bowl or bowl of stand mixer fitted with the paddle attachment, combine flour, sugar, baking powder, baking soda, and salt.
- Cut butter into flour mixture using a pastry blender or paddle attachment on low speed until it forms pea-sized pieces.
- Add shredded cheese and dill; mix until almost incorporated.
- Pour in milk; mix until a soft, sticky dough forms.
- Turn out dough onto a lightly floured surface and with floured hands knead until dough comes together (about 20 times), adding more flour to the dough if necessary.
- Pat out dough into a 9-inch (23 cm) circle (3/4″ (1.5 cm) thick), cut into 12 wedges. Place on prepared baking sheet, at least 1-inch (2.5 cm) apart. Bake 15-20 minutes, or until puffed and golden.
- Let cool for 10 minutes before serving. Serve with butter.