Savory Cheese Dill Scones
Scones, which used to remind me of cardboard-flavored wedges of baked flour, have turned into a new culinary love thanks to my friend, Dana of DanaTreat.com. She introduced me to a light and flaky quick bread made with cheddar, cottage cheese, shallots, and livened up with aromatic fine fronds of dill. The base Scone Mix can be kept in the refrigerator or freezer for later use, and is versatile enough to use in sweet scones. Remember to have your savory ingredients ready if baking immediately to prevent butter from melting. ~ Joy This recipe was adapted from DanaTreat.com and is originally from Holly Bower’s With Love & Butter.
Total Steps
11
Ingredients
12
Tools Needed
14
Related Article
http://www.howsweeteats.com/2009/09/20/lobster-mac/Ingredients
- 2.25 cup unbleached all-purpose flour
- 9 tablespoons whole wheat flour
- 1 tablespoon sugar
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 11 tablespoons cold butter, sliced
- 1/2 cup coarsely grated Cheddar cheese
- 1 tablespoon chopped fresh dill
- 1 large shallot, chopped
- 1/2 teaspoon freshly ground black pepper
- 1 cup buttermilk
- 1/2 cup cottage cheese
Instructions
Step 1
Preheat oven to 375°F with the rack in the middle position.
Step 2
Prepare the Scone Mix.
Step 3
If using a food processor: Place half the butter and half the dry ingredients in the food processor bowl fitted with a steel knife blade. Pulse until the butter is reduced to pea-sized pieces, ensuring the dough remains dry. Transfer this half of the mix into a large bowl. Repeat the process with the remaining butter and dry ingredients, adding the second half to the large bowl.
Step 4
If mixing by hand: Place all dry ingredients and butter in a large bowl. Use a pastry cutter to incorporate the butter into the dough. "Cut" the butter by pressing on it, then gathering flour onto it in two quick strokes, until butter slices are pea-sized.
Step 5
Avoid over-processing or over-mixing the dough. The dough should remain dry. Break any large lumps of butter by hand and toss the dry dough with your fingers.
Step 6
Using a wooden spoon, blend the Cheddar cheese, dill, shallot, and pepper into the Scone Mix. Drizzle the buttermilk over the dough, add the cottage cheese to the middle, and stir until just combined. Add more buttermilk if the dough is too dry to hold together.
Step 7
Transfer the dough to a lightly floured surface and divide it into two portions. Form each portion into a disc and flatten to a thickness of about 1-1/2 inches. Cut each disc into 6 wedges, totaling 12 scones. Arrange the wedges about an inch apart on a cookie sheet.
Step 8
Bake for 15 minutes. Rotate the pan and continue to bake for another 10 to 15 minutes, or until the scones are light brown on top and darker at the bottom. The center of the scones should no longer be soft or doughy. If necessary, bake in two batches to fit all scones on the cookie sheet.
Step 9
Serve warm, or let cool completely on a wire rack before wrapping in foil or plastic wrap/bag for storage.
Step 10
For future use, the prepared Scone Mix can be stored in an airtight container in the refrigerator for up to 2 months, or in the freezer for up to 6 months.
Step 11
To make your own buttermilk: Place 1 tablespoon of lemon juice or white vinegar in a 1-cup vessel, then fill with whole milk to reach 1 cup. Let it stand for 5 minutes before using.