Cheddar Dill Scones

Clock Icon 35 mins |
Servings: 12 |
Prep: 15 mins |
Cook: 20 mins
https://youtube.com/watch?v=IYM_HM6f2uY%3Frel%3D0%22+allowfullscreen%3E%3C

Ingredients

  • 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

Method

  1. Preheat oven to 425 F (220 C). Line 1 or 2 baking sheets with parchment paper.
  2. In a liquid measuring cup, stir vinegar/lemon juice into milk; set aside.
  3. In a large bowl or bowl of stand mixer fitted with the paddle attachment, combine flour, sugar, baking powder, baking soda, and salt.
  4. Cut butter into flour mixture using a pastry blender or paddle attachment on low speed until it forms pea-sized pieces.
  5. Add shredded cheese and dill; mix until almost incorporated.
  6. Pour in milk; mix until a soft, sticky dough forms.
  7. 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.
  8. 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.
  9. Let cool for 10 minutes before serving. Serve with butter.

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