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Ina Garten’s Cheddar Dill Scones

Ina Garten's Cheddar Dill Scones - recipe card
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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.

Ingredients

Scale
  • 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

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Find it online: https://inagartencooks.com/ina-gartens-cheddar-dill-scones/