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Baking recipe · from the recipe book

Cheddar Dill Cornmeal Drop Scones

Craggy, golden drop scones with a tender cornmeal crumb, sharp cheddar pockets and a bright fresh dill flavor.

Cheddar Dill Cornmeal Drop Scones

Ingredients

  • 2 cups250 gAll-purpose flour
  • ¾ cup90 gYellow cornmeal, whole-grain
  • 2½ tsp12 gBaking powder
  • ½ tsp2 gBaking soda
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper
  • ½ cup100 gUnsalted buttercold, cut into small cubes
  • 1⅓ cups shredded150 gCheddar cheeseshredded
  • 1⅓ cups sprigs12 gFresh dillfinely chopped
  • 2 medium30 gGreen onionsthinly sliced
  • ½ cup120 gSour cream
  • ½ cup (120 ml)140 gWhole milkcold
  • 1 large50 gEggs

Steps

  1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment.
  2. Prepare first: shred the cheddar, chop the dill, slice the green onion and cube the butter, then keep the butter in the fridge.
  3. In a large bowl, whisk the flour, cornmeal, baking powder, baking soda, salt and black pepper.
  4. Rub the cold butter into the flour mixture with your fingertips until it looks like coarse crumbs with some pea-size pieces.
  5. Toss in all but a small handful of the cheddar (about seven-eighths), the dill and the green onion until coated; set the remaining handful of cheddar aside for the tops.
  6. In a separate bowl, whisk the sour cream, milk and egg until smooth.
  7. Pour the sour cream mixture into the dry mixture and stir with a fork just until a shaggy, sticky dough forms; do not overmix.
  8. Drop the dough in 12 even mounds onto the baking sheet, about 2 inches apart, and sprinkle the reserved cheddar over the tops.
  9. Bake 16–18 minutes, until the scones are deep golden and a toothpick in the center comes out clean.
  10. Cool on the sheet 5 minutes, then move to a rack and serve warm.

Food safety: Don't taste raw dough or batter: raw flour and raw eggs can carry germs.

Contains: Milk, Egg, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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