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Mini Cheddar & Dill Scones

These savoury cheese scones are a lovely addition to a charcuterie board. They are also delicious for breakfast or brunch – or as a snack any time.

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes (+20 minutes chilling time)
Makes: 18 mini scones

Ingredients:

  • 2 cups (500 mL) all-purpose flour
  • 1 tbsp (15 mL) baking powder
  • 1/2 tsp (2 mL) pepper
  • 1/4 tsp (1 mL) salt
  • 1/2 cup (125 mL) cold unsalted butter, cut into cubes
  • 3/4 cup (175 mL) shredded Balderson Extra Old Cheddar, divided
  • 2 tbsp (30 mL) finely chopped fresh dill
  • 3/4 cup (175 mL) 35% whipping cream, plus more for brushing
  • 1 egg yolk

Instructions:

  1. Preheat oven to 400˚F (200˚C). In large bowl, whisk together flour, baking powder, pepper and salt; cut in butter using fingertips until mixture resembles coarse meal. Add 1/2 cup (125 mL) extra old cheddar and dill, tossing until well combined.
  2. Whisk cream with egg yolk; stir into flour mixture just until moistened (do not overwork dough). Transfer dough to lightly floured bowl; knead 2 or 3 times. Divide into 3 portions. Pat each portion into 4-inch (10 cm) round. Cut each round into 6 wedges.
  3. Place wedges on 2 parchment paper–lined baking sheets, about 2 inches (5 cm) apart. Cover and refrigerate for 20 to 30 minutes.
  4. Brush tops lightly with cream. Sprinkle with remaining cheese.
  5. Bake for 15 to 18 minutes or until golden brown. Serve warm or at room temperature.

Tip:

Serve scones on a charcuterie board with a variety of cured meats, pâté, pickles, fresh and dried fruit, nuts, preserves and/or assorted mustards.

SERVINGS:

BAKING TIME:

18

15 minutes