Skip to main content

cheddar dill buttermilk scones


 Ok, we made it past the actual Election Day, but as painful as that was the election vote count continues for who knows how long?  We are waiting for the votes to be counted.  Why didn't every State count the early votes as they came in?  Then all the votes would be counted without this ridiculous dragged out count with all the drama.  Drama, chaos, negativity... gee whiz who does that sound like?  That's all I'm going to say about the election.  Ok, I made cheddar dill buttermilk scones.  Buttermilk is interesting in these scones, actually makes the texture similar to biscuits.  I love biscuits, especially filled with cheese and fresh dill.  I served my scones with curried butternut squash soup, I'm going to share my soup recipe in a separate post right after this scone recipe.  

Ingredients and Recipe for Cheddar Dill Buttermilk Scones
Makes 8 scones

2 & 1/2 cups all purpose flour
1 tablespoon granulated sugar
1 tablespoon baking powder
1 teaspoon sea salt
1/2 cup or 1 stick cold unsalted butter, cut into bits
3 large eggs, 2 for the scones and 1 for an egg wash for top of scones
2/3 cup buttermilk
2/3 cup grated sharp cheddar
1/3 cup grated Gruyère cheese 
1/4 cup finely chopped fresh dill

Preheat the oven to375F
In a large bowl, whisk together the flour, sugar, baking powder and salt.  Work the cold butter bits into the flour mixture with your very clean fingers until you have a soft slightly wet mixture.
Whisk the eggs and add the buttermilk then add mixture to the flour mixture to form a sticky dough.
Stir in the cheeses and the dill, lightly mixing.
Turn the scone dough onto a floured board and knead gently.  Form a thick round with the dough on a parchment lined baking sheet and cut into 8 slices.
Make an egg wash with the extra egg, beating until slightly foamy in a small bowl.
Brush the slices with the egg wash.
Slightly pull the slices away from each other before baking.
Bake for 25 minutes or until slightly golden color on top.
Cool scones on a metal rack, serve slightly warm with curried butternut squash soup, recipe to follow.




Comments

Popular posts from this blog

pear jam with saffron infused honey and cardamom

  Pear Jam with Saffron Infused Honey and Cardamom The summer after high school I worked sorting Bartlett pears at the Scotts Valley Fruit Exchange in Lake County California.  I thought I would never touch or eat another pear again in my life. But, here I am years years later making pear jam in my kitchen with pears, honey and saffron grown in Lake County.  A few weeks ago My husband and I went to visit friends in Kelseyville at their finca, they generously supplied me with the pears from their orchard-Finca Castelero- for my jam.  I will never forget getting up early in the morning and riding my bike across the valley from my cousin's house to work a long hot day sorting pears.  I remember thinking whoever came up with the idea of creating a cooperative to sort, pack and send pears from family farms, including my cousin's family farm on what is now called Hendricks road, to markets all over the country really had a good idea!  I never looked at pears in the grocery store the s

alfajores de tarragon and chives

 well here we are again Christmas 🎄 and covid. This time with a side of alfajores on a fish plate.  Do you have a favorite Christmas cookie or cookies?  As long as the flour, butter, eggs, vanilla and sugar keep flowing- I will be baking Christmas cookies, might even slide over the December 25 cutoff and into January this year. We moved in October.  After a week long getaway to Bandon Dunes, Oregon.  We came back to a new one level, slightly smaller inside and outside new to us home in our same town of Novato.  I think we have electricity gremlins though.  I'm ready to invite my electrician to Christmas dinner since he's here every week.  The latest problem a doorbell chime that almost melted down after continuous buzzing for a day, he's looking for a short in our wiring-don't like the sound of that.  He found it and fixed it, hoorah. We have a ton of unpacked boxes in our new big white garage.  My husband Scott ordered a backyard studio shed for his home office and on

springtime chamomile tea cake with strawberry icing

 Good grief, Easter is in the rear view mirror and we are deep into this new year.  And once again it's tea time at my house.  This chamomile tea cake is a beautiful sweet addition to any tea ritual, especially my favorite, chamomile tea, which I rediscovered in my hotel room in Carmel earlier this fast moving year.  I highly recommend a slice of chamomile tea cake with strawberry 🍓 icing with a cup of chamomile tea to just take a moment and slow this year down.  Baking with tea is both creative and fun.  Earlier this year I made Earl Gray sugar cookies which are made using the same method of infusing the butter with loose tea.  For my tea cake I also rubbed the lemon zest into the sugar -another way to lend a pop of citrus to your baking. The strawberry icing is made using freeze dried strawberries, I pulverize them in my spice mill and then they are pressed through a fine sieve into the confectioner's sugar.  In addition to using lemon zest rubbed into the sugar for the cake