Cheddar Dill Scones

Preparation time: 0 [Resource Id: hours, Set: recipeview] 0 [Resource Id: minutes, Set: recipeview]
Cook time: 0 [Resource Id: hours, Set: recipeview] 0 [Resource Id: minutes, Set: recipeview]
Servings: 0


  • 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.

Adamstown Inns & Cottages


Contact Innkeeper

  • Phone 1-7174840800
  • Toll free 1-8005944808