Cheddar Dill Scones
Prep time
Cook time
Total time
These scones were delightful along with a steaming bowl of tomato soup.
Recipe type: Bread
Cuisine: English
Serves: 8
  • 2 cups plain flour
  • 1 tablespoon plain flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 170 grams (6 oz) cold butter, chopped
  • 2 large eggs, lightly beaten
  • ½ cup cold heavy cream (or half and half)
  • 113 grams (4 ounces) (or one cup) Cheddar cheese, grated
  • 2 heaping teaspoons fresh dill, finely chopped
  • ¼ cup parsley, finely chopped
  • 1 egg beaten with 1 tablespoon of milk, for the egg wash
  1. Preheat the oven to 200°C/400°F.
  2. Combine 2 cups of flour, baking powder and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on low to combine.
  3. Add the butter and mix on low speed until the butter is in pea-sized pieces.
  4. In a measuring cup, beat the eggs and heavy cream and quickly add them to the flour-and-butter mixture.
  5. Combine until just blended.
  6. Toss together the cheese, dill, parsley and 1 tablespoon of flour and add them to the dough. Mix until they are almost incorporated.
  7. Place the dough onto a well-floured surface and knead 4-5 revolutions, until the cheddar and herbs are distributed.
  8. Roll the dough ¾-inch thick and cut into wedges or use a round cookie cutter,
  9. Brush the tops with the egg wash.
  10. Bake on a baking sheet lined with parchment paper for 15-18 minutes, until the outside is golden brown and the inside is fully baked.
Recipe by Orgasmic Chef at