Cheddar-Dill Scones
Cheddar-Dill Scones is an moderately easy dinner. Made with 2 large eggs, 1/3 c. plus 1 tbsp. buttermilk, 5 tsp. dried dill, 1 c. whole wheat flour and 1 c. unbleached all-purpose flour, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
Position rack in top third of oven and preheat to 375Β°. Lightly butter two 9-inch pie pans.
Beat eggs, buttermilk and dill in medium bowl to blend.
Combine flours, cornmeal, sugar, baking powder, pepper and salt in large bowl.
Add butter to flour mixture and cut in until mixture resembles coarse meal.
Add egg mixture and grated Cheddar cheese.
Stir to mix well.
(Dough will be stiff and crumbly.)
Knead gently until dough just holds together.
Divide dough in half.
Pat each half into prepared pans to 1-inch thickness.
Using long knife or pizza wheel, score each round into 6 wedges.
Bake until tester inserted into centers comes out clean, about 30 minutes.
Transfer pans to rack and cool scones slightly.
Cut into wedges.
Serve warm.
Makes 12 scones.
π· Perfect Pairings
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