Whipped up in minutes, ethereally light, and delicious enough to serve for brunch or a light lunch. Dill and cheddar are natural partners. I beg you please use freshly grated cheese, it does make the whole difference. No cheese grater? Simply crumble the cheese by hand. These scones freeze beautifully, so no need to wipe them out in one seating, you will be happy to discover a little stash in the freezer. To reheat, just warm 10-15 minutes in a 250 degree oven. Do not microwave!
- 3 cups all purpose flour (whole wheat pastry flour or spelt flour ok)
- 1/4 cup sugar
- 1 stick (1/2 cup) unsalted butter
- 4 teaspoons baking powder
- 1 teaspoon baking soda
- Good pinch salt
- 1 cup plain (unflavored) yogurt
- 1 egg, lightly beaten
- 1/4 cup minced dill
- 1 cup freshly grated cheddar, the stronger the better
Preheat the oven to 375 degrees.
Mix the flour, sugar and butter with a pastry blender or two knives, until mixture ressembles coarse meal. Add baking powder, baking soda and salt, and mix. In another bowl, mix the yogurt, egg, dill and cheddar and mix until just combined. combine both mixtures, making sure not to overmix. Roll out the dough on a very lightly floured board to 1/2 inch thickness. Cut out with a 2-inch cookie cutter or a glass. Transfer to cookie sheet lined with foil or parchment paper. Bake about 20 minutes, or 2-3 minutes longer, until lightly colored.