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.

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