Ina Garten’s Cheddar Dill Scones Recipe

Ina Garten Cheddar Dill Scones are a savory baking project that rewards you with flaky, buttery layers and pockets of melted sharp cheddar in every bite. Fresh dill keeps the flavor bright, so they never taste heavy. They are equally good straight from the oven or split and buttered the next morning.

Total time runs 40 minutes, with 20 minutes of prep and 20 minutes in the oven. The method is beginner-friendly baking, though the one tricky step is cutting the butter in properly — get that right and the rest is straightforward. Serve them for brunch, alongside a bowl of soup, or anywhere a biscuit would normally show up.

What Is Ina Garten Cheddar Dill Scones?

These are savory scones, made from a simple mix of flour, baking powder, cold butter, heavy cream, eggs, grated sharp white cheddar, and chopped fresh dill. The dough gets mixed lightly, patted flat, and cut into 2-inch rounds before baking.

Expect a shattering, golden crust that gives way to a moist, tender crumb. The cheese melts into small pockets, and the dill comes through in a clean, herby finish that balances the richness of the butter and cream.

Reasons to Try Ina Garten Cheddar Dill Scones

A few things make this recipe worth the counter space, and most of them come down to flavor and flexibility.

• Savory, not sweet — A welcome change from typical sweet baked goods, especially if your mornings lean more toward eggs than pastries.
• Ten ingredients — Every item is a pantry or dairy staple, so there is nothing exotic to track down.
• Ready in 40 minutes — From mixing bowl to cooling rack faster than most bread recipes, with no rising time.
• Freezer-friendly — You can bake a batch now and reheat the rest weeks later without losing texture.
• Works all day — They fit breakfast, brunch, lunch with a salad, or a savory snack with drinks.
• Impressively flaky — The cold butter technique delivers layers that look bakery-made with very little effort.

Ingredients Needed to Make Ina Garten Cheddar Dill Scones

Here is everything you will need, sorted into groups so it is easy to set out before you start mixing.

Dry Ingredients

• All-purpose flour (2 cups, plus extra for dusting) — The base of the dough. Standard all-purpose is the right choice here; bread flour would make them tough.
• Baking powder (1 tablespoon) — Provides all the lift since there is no yeast. Check the date, as older baking powder loses its punch.
• Kosher salt (1 teaspoon) — Balances the cheese and keeps the flavor from tasting flat. Use kosher rather than table salt for better distribution.
• Freshly ground black pepper (1/2 teaspoon) — A small amount, but it sharpens the cheddar in a way you notice.

Cold Dairy and Eggs

• Cold unsalted butter (8 tablespoons / 1 stick) — Cut into 1/2-inch cubes. This is what creates the flaky layers, so keep it cold until the moment you need it.
• Large eggs (2, lightly beaten) — Bind the dough and add richness. Room temperature is fine, but cold works too.
• Cold heavy cream (1/2 cup, plus extra for brushing) — Heavy cream, not milk, gives the crumb its tenderness. The extra is for brushing the tops.

Cheese and Herbs

• Sharp white cheddar (4 ounces, grated, about 1 cup) — Grate it yourself rather than buying pre-shredded, which is coated and melts poorly. White cheddar keeps the color clean.
• Fresh dill (1/4 cup, finely chopped) — Use fresh, not dried. Dried dill fades badly during baking and tastes dusty.
• Flaky sea salt (optional, for sprinkling) — Adds a light crunch on top and a final hit of seasoning.

Instructions to Prepare Ina Garten Cheddar Dill Scones

The order matters here more than the speed. Work quickly once the butter goes in.

• Prep the oven and dry mix — Preheat to 400°F (204°C) and line a baking sheet with parchment paper. Whisk the flour, baking powder, kosher salt, and black pepper in a large bowl until evenly combined.
• Cut in the butter — Add the cold cubes and cut them in with a pastry blender or your fingertips until the mixture looks like coarse meal with some pea-sized lumps left. Those lumps are your flaky layers; do not work them out.
• Combine the wet ingredients — Whisk the eggs and heavy cream in a small bowl until blended. Pour over the flour mixture and stir with a fork until just combined. Stop before it looks smooth.
• Fold in cheddar and dill — Add the grated cheese and chopped dill, stirring gently until the dough comes together. If it feels dry, add 1 tablespoon more cream.
• Shape the dough — Turn it onto a lightly floured surface and knead gently 2-3 times, just enough to bring it together. Pat into a 1-inch-thick round or rectangle.
• Cut the rounds — Using a floured 2-inch biscuit cutter, cut out scones and space them 2 inches apart on the sheet. Gather the scraps, re-pat, and cut more.
• Finish the tops — Brush lightly with extra cream and sprinkle with flaky sea salt if you like. This is what gives the crust its shine.
• Bake until golden — Bake 18-22 minutes, until golden brown and a toothpick in the center comes out clean. Rotate the pan halfway through for even browning.
• Cool briefly, then serve — Let them sit on the baking sheet 5 minutes, then move to a wire rack to cool slightly. Serve warm.

What Goes Well With Ina Garten Cheddar Dill Scones

Because these lean savory, they pair with almost anything you would serve a biscuit or a good roll alongside.

• Tomato soup — The classic pairing, and for good reason. The acidity cuts the butter and cheese cleanly.
• Scrambled eggs and bacon — Turns them into a full breakfast plate without much extra work.
• Mixed green salad — A light lunch when you want something warm but not heavy.
• Smoked salmon and cream cheese — Split one open and layer it on for an easy brunch bite.
• Dry white wine or iced tea — Both handle the richness well; avoid anything too sweet.
• Honey butter — A small drizzle plays off the dill in a way that surprises people.

Key Tips for Making Ina Garten Cheddar Dill Scones

These are the details that separate a good batch from a great one.

• Keep everything cold — Cold butter and cold cream are non-negotiable. Warm butter melts into the flour and you lose the flaky structure entirely.
• Stop mixing early — Overmixing develops gluten and produces dense, tough scones. The dough should look a little shaggy before you shape it.
• Grate your own cheese — Pre-shredded cheddar is dusted with starch and will not melt into those pockets you want.
• Flour your cutter — Dip the biscuit cutter in flour between cuts, and press straight down without twisting, which seals the edges and blocks the rise.
• Chill before baking — If the kitchen is warm, pop the cut rounds in the fridge for 10 minutes. It firms the butter back up and improves the lift.
• Rotate the pan — Halfway through baking, turn the sheet so the back scones brown at the same rate as the front ones.
• Use fresh dill — Dried dill loses its brightness in the oven. If you must substitute, use 1 tablespoon dried and expect a milder flavor.

Creative Variations of Ina Garten Cheddar Dill Scones

The base dough is forgiving, so it takes well to small swaps.

• Chive and Gruyère — Swap the dill for chopped chives and the cheddar for Gruyère for a nuttier, French-style version.
• Jalapeño and Monterey Jack — Add 2 tablespoons minced jalapeño and use pepper Jack for a spicy twist.
• Bacon and scallion — Fold in 1/3 cup cooked, crumbled bacon and 2 tablespoons sliced scallions.
• Parmesan and rosemary — Replace the cheddar with Parmesan and the dill with 1 teaspoon minced fresh rosemary.
• Smaller cocktail size — Cut with a 1 1/2-inch cutter and reduce the bake time by 3-4 minutes for bite-sized servings.
• Whole wheat blend — Substitute 3/4 cup whole wheat flour for the all-purpose for a slightly nuttier crumb. Add an extra splash of cream if the dough feels dry.

Storage Guidelines for Ina Garten Cheddar Dill Scones

Savory scones hold up well if you store them properly.

• Airtight container at room temperature — Keeps them fresh for up to 2 days. Line the bottom with a paper towel to absorb moisture.
• Refrigerator — Extends the shelf life to about 5 days. Bring them back to room temperature or reheat before serving, as cold butter tastes flat.
• Freezer — Wrap tightly in plastic wrap, then foil, and freeze for up to 2 months. The double wrap prevents freezer burn.
• Separation matters — If freezing a large batch, place a sheet of parchment between layers so they do not stick together.
• Skip the fridge for short storage — Under 2 days, room temperature actually preserves the texture better than chilling.

Reheating Tips for Ina Garten Cheddar Dill Scones

How you reheat matters almost as much as how you baked them.

• Oven — Thaw overnight in the refrigerator, then warm at 350°F (177°C) for 5-7 minutes. This is the best method for restoring that crisp exterior.
• Microwave — 20-30 seconds on a plate is fine in a hurry, but the outside will stay soft. Acceptable, not ideal.
• Air fryer — 3-4 minutes at 320°F (160°C) brings back the crust faster than the oven. Watch them closely so the cheese does not burn.
• Toaster oven — Split one in half and toast the cut sides for about 2 minutes. Great for turning a leftover into a breakfast sandwich base.

Nutrition Value (Per Serving)

Based on 1 serving out of 4 total.

• Calories — 1024
• Protein — 27g
• Fat — 65g
• Saturated Fat — Roughly 38g
• Carbohydrates — 84g
• Fiber — 3g
• Sugar — 3g
• Sodium — 1315mg
• Cholesterol — Around 210mg

These are rich, so if you are watching portions, a half scone alongside a salad usually feels like plenty.

FAQs

Can I make Ina Garten Cheddar Dill Scones ahead of time?

Yes. Cut the rounds, place them on a parchment-lined sheet, and refrigerate for up to 24 hours before baking. You can also freeze the unbaked rounds and bake them straight from frozen, adding 3-4 minutes to the bake time.

Why did my scones turn out dense?

Almost always overmixing or warm butter. The dough should look shaggy when you turn it out, and the butter should still be cold and visible in small pieces. Handle it as little as possible.

Can I use a different cheese?

Absolutely. Gruyère, Parmesan, or a sharp yellow cheddar all work. Just grate it fresh, since pre-shredded cheese contains anti-caking agents that prevent proper melting.

How long do Ina Garten Cheddar Dill Scones last in the fridge?

Up to 5 days in an airtight container. For the best texture, reheat them in a 350°F (177°C) oven for 5-7 minutes rather than eating them cold.

Can I freeze Ina Garten Cheddar Dill Scones?

Yes, for up to 2 months. Wrap them tightly in plastic wrap and foil, then thaw overnight in the refrigerator before reheating. The oven method restores the crust best.

What if I do not have fresh dill?

Use 1 tablespoon of dried dill, though the flavor will be noticeably milder. Chopped chives or parsley make a better fresh substitute if you have either on hand.

Wrapping Up

Savory baking does not get much better than this — cold butter, sharp cheese, and fresh herbs doing all the heavy lifting in under an hour. Once you nail the technique, Ina Garten Cheddar Dill Scones become the kind of recipe you keep coming back to for brunches, soup nights, and lazy weekend mornings.

Give them a try this week and see how quickly a batch disappears. They freeze well, so doubling up is never a bad call.

Ina Garten’s Cheddar Dill Scones

Print Recipe

Print Recipe

Ina Garten’s Cheddar Dill Scones are the epitome of savory baking—flaky, buttery, and packed with sharp cheddar and fresh dill. The exterior shatters delicately while the interior stays moist and tender, with pockets of melted cheese in every bite. Perfect for breakfast, brunch, or as a companion to soups and salads.

• Author: Anabelle Mclean
• Prep Time: 20
• Cook Time: 20
• Total Time: 40
• Yield: 4 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

• 2 cups all-purpose flour, plus extra for dusting
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 8 tablespoons (1 stick) cold unsalted butter, cut into 1/2-inch cubes
• 2 large eggs, lightly beaten
• 1/2 cup cold heavy cream, plus extra for brushing
• 1/4 pound (4 ounces) sharp white cheddar cheese, grated (about 1 cup)
• 1/4 cup fresh dill, finely chopped
• Flaky sea salt, for sprinkling (optional)

Instructions

1. Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper. In a large mixing bowl, whisk together the flour, baking powder, kosher salt, and black pepper until evenly combined.
2. Add the cold butter cubes to the dry ingredients. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse meal with some pea-sized butter lumps remaining. This creates flaky layers.
3. In a small bowl, whisk together the eggs and heavy cream until well blended. Pour into the flour mixture and stir with a fork until just combined; do not overmix.
4. Add the grated cheddar and chopped dill. Stir gently until the dough comes together. If it seems dry, add 1 tablespoon more cream.
5. Turn the dough out onto a lightly floured surface. Knead gently 2-3 times just to bring it together. Pat into a 1-inch-thick round or rectangle.
6. Using a floured 2-inch round biscuit cutter, cut out scones and place them 2 inches apart on the prepared baking sheet. Gather scraps, re-pat, and cut additional scones.
7. Brush the tops of the scones lightly with extra cream and sprinkle with flaky sea salt, if desired.
8. Bake in the preheated oven for 18-22 minutes, until golden brown and a toothpick inserted into the center comes out clean. Rotate the pan halfway through baking for even browning.
9. Remove from the oven and let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool slightly before serving. Serve warm.

Notes

Storage: Store cooled scones in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. Freezing: Wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Reheat: Thaw overnight in the refrigerator, then warm in a 350°F (177°C) oven for 5-7 minutes, or microwave for 20-30 seconds. For best texture, reheat in the oven rather than microwave.

Nutrition

• Calories: 1024
• Sugar: 3g
• Sodium: 1315mg
• Unsaturated Fat: 39g
• Carbohydrates: 84g
• Fiber: 3g
• Protein: 27g
• Cholesterol: 331mg

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