I know I say it often, but I have been wanting to try this recipe for a long time.  I mean, a really long time.  It comes from the first Barefoot Contessa cookbook I owned, and it was one of the first recipes to catch my eye.  Who knows why exactly it took me so long to try these, but not long ago I found myself with a large bunch of fresh dill in the refrigerator and a brunch with the in-laws coming up – it was time!  Don’t get me wrong, I love sweet scones with fruit or chocolate, but these were a really nice change from the usual.  The dill flavor was present but subtle, and nicely complemented by the cheddar.  I also must rave about the texture of these scones.  They were flaky and buttery and fabulous!  Scone dough can sometimes be tricky to work with depending on the recipe, but this dough was just perfect.  It came together with just the right amount of moisture so that it was not too dry or too sticky.  These would be a great savory option to serve at a brunch as a counterpart to another sweeter flavor of muffin or scone.

Cheddar Dill Scones
2 cups plus 2 tsp. all-purpose flour
1 tbsp. baking powder
1 tsp. salt
12 tbsp. cold unsalted butter, diced
2 large eggs, lightly beaten
1/2 cup cold heavy cream
4 oz. extra sharp yellow cheddar cheese, diced small
1/2 cup minced fresh dill
1 egg beaten with  tbsp. water or milk, for egg wash

Preheat the oven to 400 degrees F.  Line a baking sheet with parchment paper.

Combine 2 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with the paddle attachment.  Add the butter and mix on low speed until the butter is in pea-sized pieces.  Whisk together the eggs and heavy cream and quickly add them to the flour-and-butter mixture.  Combine until just blended.  Toss together the cheddar, dill, and 2 teaspoons flour and add them to the dough.  Mix until they are almost incorporated.

Transfer the dough to a floured work surface and knead for 1 minute, until the cheddar and dill are well distributed.  Roll the dough into a 3/4-inch thick, 8-inch square.  Divide into 4-inch squares and then cut those in half diagonally to make triangles.  Transfer the dough triangles to the prepared baking sheet.  Brush the tops with egg wash.  Bake in the preheated oven for 20-25 minutes, until golden and the inside is fully baked. 

Source: adapted from The Barefoot Contessa Cookbook

  • Chedar and dill is such a great combinaion. I bet these were delicious.

  • These look really good! I’ve never had a savory scone but I think I’d like these!

  • feastonthis

    Yum! I find that scones made with heavy cream instead of buttermilk have a great texture. I also like how you have eggs and cream instead of just all cream as most recipes I see.

  • Mmmm…I never know what to do with my leftover dill. This is now going on my to-make list!

  • This looks wonderful and I love savory scones, especially those with cheese!

  • These look fabulous! I think I will be adding these to my “to-bake” list soon. :)

  • These sound great! Love scones!

  • I never tried salted scones. Sounds delicious! Even more cheddar scones.

  • I have to try this one. It sounds wonderful.

  • oneordinaryday

    I love that combination. The scones sound great.

  • I found this recipe a few months ago and couldn’t wait to try it. I misplaced it and then forgot all about it. Thanks for the reminder, I will make them for sure this time!

  • I’m finding scone recipes all over the place, but I’m particularly being drawn to savory ones. I can taste the dill and cheddar! What a great combo. I love Ina.

  • is it similar to omlet???
    look delish! :)

  • Mmmhhhh, they sound like they’d go really well with most vegetable soups. It’s been a long time since I made cheese and herb scones.

  • Dill is one of my favorite herbs. I’ll have to try these!

  • I’ve been wanting to try these for a long time, too. They look great!

  • Linda

    These sound great – but one question! Every bread recipe I read mentions the use of a mixer with paddle attachment or hook. Well, I am not one those lucky people to have a fancy mixer. What is the alternative?

    I love your website and check it regularly. Have yet to make anything, but have copied many!!!!

  • Annie

    Hi Linda!
    Any time a recipe mentions using the paddle attachment, you can use just a regular electric mixer. When it calls for the dough hook, you will just have to knead dough by hand. You may want to add extra time onto the kneading time since the mixer is more efficient, but I think going by texture is more reliable than time.
    :) Annie

  • Mon

    Hi Annie,

    I Just made the Scones and the recepy works perfectly! :)
    I’m having them with some Brocoli Cream Soup. Both flavours blend resulting in an exquisit winner combination!!

    Thanks for sharing.

  • What a great recipe. Annie and the Barefoot Contessa do it again!

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  • Jasmine

    Delicious! I’ve made these a few times now and they always turn out great!

  • heirtoblair

    These are INCREDIBLE! Tons of raves when I made them this past weekend for The Momma’s brunch.

  • jacqui

    This recipe freezes beautifully!

  • Tessa

    It seems I have read on one of your recipes that you can freeze the scones before you bake them. Is this true of this recipe as well? I’m making lunch for 30 women and would like to use this recipe, but I didn’t want to have to make the dough the day of the luncheon. Thanks for your help!

  • Annie

    Yes, you can freeze any scone before baking. Good luck!

  • amyyoungmiller

    I’ve got dill coming up in my garden, volunteer from last year’s seed drops. I’m going to pull some today and make this. Yum!

  • Stephanie Richardson

    if I were to use dried dill, how much would I need? Or would it just be terrible?

  • annieseats

    I’m not sure. I think usually the ratio is something like 1 tsp. dried for every 1 tbsp. fresh, but you might want to look online since some herbs are more potent than others. Many times I say no to dried herb subs but I actually think dried dill would be okay here. Different, but still good.