Cheddar Parmesan Scones with Dill

I've made these biscuits twice now, and I highly recommend you use fresh dill, extra old Cheddar cheese, fresh grated Parmesan cheese, and a good dose of cayenne pepper for optimal flavor. If you don't have a food processor, cut the butter into the dry ingredients with a pastry cutter or with a knife and fork.

Cheddar Parmesan Scones with Dill

Recipe by Lisa Turner Published on February 15, 2010 Light and fluffy dinner biscuits with a surprising amount of flavor Preparation: 15 minutes Cooking time: 20 minutes Print this recipe Ingredients: 2 2/3 cups unbleached soft white flour 1 tablespoon baking powder 1/2 teaspoon cayenne 1/2 teaspoon sea salt 1/2 cup cold unsalted butter, cut into pieces 3 large eggs 1/2 cup milk 2 tablespoons fresh dill or 2 teaspoons dried 2 cups fresh grated extra-old Cheddar cheese 1/2 cup fresh grated Parmesan cheese Instructions: Line a large baking sheet with parchment paper and preheat an oven to 400°F. Put the flour, baking powder, cayenne and salt in a food processor and pulse to combine. Add the butter and pulse until the butter is reduced to small crumbs. Transfer to a large bowl. In a small bowl, whisk the eggs together and then add the milk and whisk further. Add the cheddar, Parmesan and dill and whisk again. Make a well in the center of the dry ingredients and pour in the egg and cheese mixture. Stir until just combined. Shape the dough into 1/2 cup portions and transfer to the baking sheet, leaving roughly 2 inches between each biscuit. Bake for 20 minutes or so or until the biscuits are golden brown and cooked throughout. Cool on a wire rack and serve warm or at room temperature. Makes 12 biscuits

More scone recipes from Lisa's Kitchen:
Sun-dried Tomato Scones
Feta Olive and Sun-dried Tomato Scones
Cranberry Coconut Milk Muffin Scones
Cherry Cornmeal Scones