Cheesy Dill Scones

Light and fluffy, cheesy, herby, buttermilk scones… a great alternative to bread as an accompaniment to summer dishes. I used dill, but you could use basil, rosemary, or parsley. Or a mixture of several herbs.

Cheesy Dill Buttermilk Scones

  • 225g (8 oz) self-raising flour
  • 1 tsp baking soda
  • 45g (3 tbsps) butter
  • 175 ml (3/4 cup)buttermilk
  • 40g (1/2 cup) parmesan/cheddar cheese, grated
  • 4-5 tbsps chopped dill (or other herbs)
  • salt and black pepper

Sieve flour and baking soda into a bowl. Cut butter into small pieces and rub into the flour with fingertips until it resembles fine breadcrumbs. Season, then stir in the cheese. Add buttermilk little by little and bring the dough together to form a ball. If your dough is very wet, you may not need all the buttermilk. Do not knead it! On a floured surface roll out to about 2-3cm thick and cut out shapes with a round pastry cutter. This recipe makes about 8-10 scones, depending on your cutter. Place on greaseproof paper on a baking tray and bake at 180ยฐC for about 10 minutes.

Savour the last days of summer everyone!


Link for conversion tables:

31 thoughts on “Cheesy Dill Scones

  1. Oh, I just had a dill macaroni salad tonight. I had made these fabulous dill pickles this year…and it’s so hot and muggy tonight I just felt like salad. So the taste of dill is still on my tongue! and making me very tempted to make these scones! Thanks for the link to the conversion chart… for it will take
    1 4/5 C flour…I think I’ll start with 2 C since you feel it could be a bit moist to begin with. I have to convert the heat in the oven now… from C to F. Slowly but surely you are teaching me to have a feeling for these conversions and I thank you. ๐Ÿ™‚

    • Hi Merrill. I’m learning too. I’m afraid I mix up all my measurement units, but it keeps me on my toes too! Most things I bake at 200ยฐC, which is 400ยฐF. So 190ยฐC is 375ยฐF, 180ยฐC is 350ยฐF, etc. (Dill pickles sounds nice!)

  2. They do look good and re comments about measures – I never got the cup thing until I realised you can buy measuring things that are in cups – i mean i’ve tried doing a recipe using a cup but I think my idea of what a cup is was very different to whoever created the recipe

  3. Pingback: A Very Big Brunch (with a few parenthetical recipes to keep you going) | Crumpet Kitchen

  4. Pingback: A Scone For All Seasons | Words and Herbs

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