There is no secret, but my favourite all time Television Cook is The Barefoot Contessa – Ina Garten. Like myself she is slightly obsessed with French food and butter, butter and did I mention butter. Today, I decided to open up one of her many books for inspiration and out of the pages popped Cheddar and Dill Scones. I have used my own scone recipe that has been handed down to me from my mum and adapted the flavours from Ina.
Sundays in our house are usually taken up with gardening, baking and general house maintenance – today was a busy afternoon as the freezer is slowly running out of lunchbox treats.
My lovely husband requested two of the staple recipes I pull out of the freezer and biscuit bin and pop into his lunch box each day. He asked for Scones and Chocolate Chip Cookies, which I will place on the blog next.
Here is my recipe, it roughly makes around 8 scones, it really depends on the size of your cutter.
- 2 1/2 cups self raising flour
- 1 tablespoon of caster sugar
- 1/4 teaspoon of salt
- 30g butter, chopped
- 1 1/4 cups milk or buttermilk
- 1 cup of cheddar
- 2 tablespoons dill or any herb you prefer
- Milk for glazing
1. Preheat your oven to 220c. Line a tray with baking paper
2. Place flour, sugar, butter and salt in a food processor and pulse until the butter has turned into pea sized pieces in the flour. Place the cheese and herbs into the flour mix. Gradually add the milk and pulse until the dough has just come together.
3. Take the dough out of the bowl and lightly knead on a floured surface. Press dough out to 2cm thickness. Dip a round cutter into flour; cut as many rounds as you can from the piece of dough.
4. Place scones side by side, just touching on the tray. Brush the tops of the scones with milk.
5. Bake round 15 minutes until golden. Let cool on the tray.
Suitable to freeze once cold.
Beautiful with fruit chutney