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White Cheddar Dill Scones

This recipe is featured in Merry, a handmade holiday guide.  Be sure to check out this amazing online magazine for page after page of fabulous holiday inspiration.

As company is arriving for the Holidays, I’m looking for easy, crowd pleasing recipes to put on my table.  These savory scones are a nice twist on traditional bread rolls.  These buttery, tender savory scones take a fraction of the time it takes to make yeast rolls, and no one will be disappointed with this alternative on your table.  I love the bright, fresh flavor of dill paired with rich, sharp cheese.

White Cheddar Dill Scones

2 cups flour
1 tbsp. baking powder
1/2 tsp. cream of tartar
2 tsp. sugar
1/4 tsp. salt
1 cup of grated sharp white cheddar (I like Kerrygold)
1 tbsp. dried dill
1/2 cup butter
2/3 cup half and half

Mix all dry ingredients together. Add the grated cheese and dill, mix well. Using a pastry knife, cut the COLD butter into the flour until it looks like course meal. Add the half and half and just barely combine the ingredients by tossing it gently with a fork.  The less you handle the dough the more tender it will be.  Gather the dough into a lose ball.
Pat out the dough  into a 1/2 inch thick round (about 8inches across) on a well floured surface.  Cut the dough into 8 evenly sized wedges.  Place on a parchment lined baking sheet.  Brush the tops of the scones with little more half and half and sprinkle with a little more grated cheese. Bake at 400 F for about 12-15 minutes. 
Serve while they are warm. 

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