Cheddar Parmesan Scones with Dill

I am apparently addicted to cookbooks, and Once Upon a Tart is one of the latest additions to my collection. This charming book sat sadly neglected on my overflowing shelf until I decided I wanted some inspiration for yet another scone recipe. I highly recommend this book, that includes lots of ideas for quick breads, sweet and savory tarts, condiments, unique sandwiches and also some fabulous soup and salad recipes. Informative, inspirational and enjoyable. If I ever make it to New York, I will be enlisting Frank and Jerome's services!

I've made these biscuits twice now, and I highly recommend you use fresh dill, extra old Cheddar cheese, fresh grated Parmesan cheese, and a good dose of cayenne pepper for optimal flavour. If you don't have a food processor, cut the butter into the dry ingredients with a pastry cutter or with a knife and fork.

Cheddar Parmesan Scones with Dill

Recipe by Lisa Turner Adapted from Once Upon a Tart: Soups, Salads, Muffins and More Published on February 15, 2010 Light and fluffy dinner biscuits with a surprising amount of flavor Print this recipe Ingredients: 2 2/3 cups unbleached soft white flour 1 tablespoon baking powder 1/2 teaspoon cayenne 1/2 teaspoon sea salt 1/2 cup cold unsalted butter, cut into pieces 3 large eggs 1/2 cup milk 2 tablespoons fresh dill or 2 teaspoons dried 2 cups fresh grated extra old Cheddar cheese 1/2 cup fresh grated Parmesan cheese Instructions: Line a large baking sheet with parchment paper and preheat an oven to 400°. Put the flour, baking powder, cayenne and salt in a food processor and pulse to combine. Add the butter and pulse until the butter is reduced to small crumbs. Transfer to a large bowl. In a small bowl, whisk the eggs together and then add the milk and whisk further. Add the cheddar, Parmesan and dill and whisk again. Make a well in the center of the dry ingredients and pour in the egg and cheese mixture. Stir until just combined. Shape the dough into 1/2 cup portions and transfer to the baking sheet, leaving roughly 2 inches between each biscuit. Bake for 20 minutes or so or until the biscuits are golden brown and cooked throughout. Cool on a wire rack and serve warm or at room temperature. Makes 12 biscuits

More scone recipes from Lisa's Kitchen:
Sun-dried Tomato Scones
Feta Olive and Sun-dried Tomato Scones
Cranberry Coconut Milk Muffin Scones
Cherry Cornmeal Scones

On the top of the reading stack: 660 Curries by Raghavan Iyer

Audio Accompaniment: Shostakovich's Cello Sonata in D Minor