Savory Cheddar and Dill Scones

Scones might best be known as a sweet afternoon treat beside a cup of tea but swap out the sugar and raisins for cheese and herbs, and you have an accompaniment for a hearty breakfast of creamy scrambled eggs and bacon or even to drunk in the sauce of braised chicken and mushrooms for supper. For brunch with a slightly Asian twist, serve with Wild Salmon with Ginger-Scallion Sauce and a large bowl of season fruit as part of a brunch spread.

Pairing Notes:

Cheesy, buttery scones might find their best mate in a bottle of bubbles. Go classic with Champagne or broaden your horizons with the finest sparkling from Mendoza to Tasmania with the Around the World Sparkling Pack. For a still wine, try the Chivite Las Fincas Rosado 2019 from Navarro, Spain for a fruity, herbaceous pairing at your next summer brunch or beach picnic.

Time: 45 minutes
Yield: 12 scones

Ingredients:

  • 3 cups all-purpose flour

  • 1 ½ T. baking powder

  • ½ tsp. salt

  • 6 T. unsalted butter, very cold plus 1 T. butter, melted

  • ½ cup chopped dill, parsley, chives or combination

  • 1 cup sharp cheddar cheese, grated

  • 1 cup + ¼ cup, buttermilk (can substitute whole milk mixed with 1 T. apple cider vinegar if buttermilk is unavailable.)

  1. Preheat oven to 220°C/425°F.

  2. Whisk together flour, baking powder and salt in a large bowl.

  3. Cut cold butter into small cubes and mix into the flour using fingers or a pastry cutter until the butter is sandy (a few largish pieces no larger than pea sized are okay). The important thing is to work quickly so the butter remains cold.

  4. Using a large fork, stir in the herbs and cheese until evenly distrusted. Drizzle on the 1 cup of buttermilk and stir again.

  5. Begin bringing the dough together with your hands, lightly folding. Add extra milk 1 T. at a time until the dough just comes together and is no longer dry and crumbling.

  6. On a floured surface, cut dough in two even pieces. Shape each piece into a disk and flatten, gently, until about 6 cm thick. Cut each disk into 6 even triangles.

  7. Line baking sheets with parchment (or use non stick sheets). Place scones on one or two sheets so there is at least 6-8 cm between scones leaving room for air to circulate. Brush melted butter on the top of each scone.

  8. Bake for 22 – 25 minute until puffed up and golden brown on top.

RecipesAmy PowellRecipes, food & wine pairing, cooking with wine, dumplings, plant-based, vegetarian, vegan, gluten free