Cheddar Dill Scones

Adamstown Inns & Cottages

144 West Main Street , Adamstown, PA 19501 États-Unis


  • 4 cups All-purpose Flour
  • 1 tablespoon All-purpose Flour
  • 2 tablespoons Baking Powder
  • 2 teaspoons Salt
  • 3/4 lb Cold Unsalted Butter, Diced
  • 4 Extra-large eggs, beaten lightly
  • 1 cup Cold heavy cream
  • 1/2 lb Extra Sharp Yellow Cheddar, small-diced
  • 1 cup Fresh Dill- minced
  • Egg beaten with water for egg wash


  1. Preheat the oven to 400 degrees F. Combine 4 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with a paddle attachment.
  2. Add the butter and mix on low speed until the butter is in pea-sized pieces. Mix the eggs and heavy cream and quickly add them to the flour-and-butter mixture.
  3. Combine until just blended. Toss together the Cheddar, dill, and 1 tablespoon of flour and add them to the dough.
  4. Mix until they are almost incorporated. Dump the dough onto a well-floured surface and knead it for 1 minute, until the Cheddar and dill are well distributed. Roll the dough 3/4-inch thick.
  5. Cut into 4-inch squares and then in half diagonally to make triangles. Brush the tops with egg wash. Bake on a baking sheet lined with parchment paper for 20 to 25 minutes, until the outside is crusty and the inside is fully baked.
About this recipe:

Cheddar Dill Scones