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Baking recipe · from the recipe book

Cheddar Dill Scones with Rosemary

Tender, golden wedges studded with sharp cheddar pockets and bright fresh dill, with a whisper of rosemary and a crisp cheesy top.

Cheddar Dill Scones with Rosemary

Ingredients

  • 3¼ cups400 gAll-purpose flour
  • 1 tbsp16 gBaking powder
  • ½ tsp2 gBaking soda
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper
  • 1¾ tsp2 gDried rosemarycrumbled
  • ½ cup115 gUnsalted buttercold, cut into small cubes
  • 1¼ cups shredded140 gCheddar cheesesharp, shredded
  • 1⅔ cups sprigs15 gFresh dillfinely chopped
  • 1 large50 gEggs
  • ¾ cup (180 ml)200 gPlain kefir, low-fatcold
  • 1 tbsp (15 ml)15 gWhole milk

Steps

  1. Preheat the oven to 425°F (220°C) and line a baking sheet with parchment.
  2. Shred the cheddar, then set aside about one-fifth of it for the tops; the remaining four-fifths go into the dough. Chop the dill and cube the butter, keeping the butter in the fridge until needed.
  3. In a large bowl, whisk the flour, baking powder, baking soda, salt, black pepper and rosemary.
  4. Add the cold butter and rub or cut it into the flour mixture until it looks like coarse crumbs with some pea-size pieces.
  5. Toss in the dill and the larger portion of cheddar (four-fifths) until evenly coated.
  6. In a small bowl, whisk the egg into the kefir. Pour this kefir mixture into the bowl and stir with a fork just until a shaggy dough forms.
  7. Turn the dough onto a floured counter, knead 3 or 4 times, and divide it in half. Pat each half into a round about 1 inch thick and cut each into 6 wedges, making 12 scones.
  8. Set the wedges on the baking sheet, brush the tops with the milk and sprinkle with the reserved cheddar.
  9. Bake 16 to 18 minutes, until risen, deep golden and a toothpick in the center comes out clean.
  10. Cool on the sheet for 5 minutes, then move to a rack and cool 15 minutes more before serving.

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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