Best Savory Dill And Caraway Scones Recipes

CHEDDAR DILL SCONES

Steps:

• In a large mixing bowl, combine the flour, sugar, salt, baking powder, fresh chopped chives, and dill. Gently whisk until all the ingredients are combined.
• Using a box grater, grate the cheese. Add the grated cheese to the flour mixture and gently toss until the cheese is coated in flour.
• With the same box grater, grate the butter. I recommend pulling the butter from the freezer immediately before grating so it holds together. (Don't worry if it starts to melt in your hand.) Add the grated butter to the mixing bowl with the cheese and gently stir to combine.
• Add the buttermilk to the bowl and stir using a large spoon about 8-10 times until incorporated. Then, use your hands to bring the dough together into a disk. Don't worry if it's crumbly-it's supposed to be! Scone dough should stay shaggy and not be completely smooth, which gives it that wonderful sconey-texutre.
• Preheat your oven to 375°F if you plan on baking right away. Then, form an 8- inch to 9-inch disk of dough on a cutting board or right on the counter. Cut the dough into 8 wedges (just like you would a pizza). Separate the pieces and place them on a parchment paper-lined baking sheet.
• Place the scones in the freezer for 10-15 minutes to make sure the butter is as cool as possible before it goes in the oven. You can leave your scones uncovered in the freezer for up to 1 hour. If you'd like to freeze them for longer (up to 2 weeks), cover each raw scone tightly with plastic wrap and cook whenever you're ready.
• Bake the scones for 20 minutes or until they are light golden brown on top. Let them cool for at least 5 minutes before serving them. Enjoy!

SAVORY SCONES WITH ONION, CURRANTS AND CARAWAY

Steps:

• Put the butter in the freezer until solid, at least 45 minutes.
• In a large, dry skillet over medium heat, toast the caraway seeds until fragrant, about 1 minute. Transfer to a small bowl. Add the onions to the skillet and increase the heat to medium-high. Cook until they begin to turn dark brown and somewhat soft, about 5 minutes. Add the oil and a pinch of the fine sea salt; continue cooking until the onions are soft and caramelized, about 5 minutes longer. Cool completely.
• Heat the oven to 400 degrees. Line a large baking sheet with parchment paper.
• In a small bowl, whisk together the flours, baking powder, baking soda, .5 teaspoon of the fine salt and the caraway seeds. In a separate bowl, whisk together the sour cream, egg and honey.
• Remove the butter from the freezer. Using the large holes of a box grater, grate about .25 of the butter. Gently toss it into the flour mixture. Repeat with the remaining butter, adding about .25 at a time.
• Stir the wet mixture into the flour-butter mixture. Stir in the onions and currants or raisins. Stir dough until it just comes together.
• On a lightly floured surface, pat the dough into a .75-inch-thick round. Cut into eight wedges. Transfer dough to the prepared baking sheet, allowing 1 inch between each scone. Brush the tops of the scones with a little sour cream and sprinkle with sugar and flaky sea salt.
• Bake scones until the undersides are golden brown but the tops are still a bit soft, 15 to 17 minutes. Cool 10 minutes before serving. They are best served warm.

CHEDDAR-DILL SCONES

Steps:

• Preheat the oven to 400 degrees F.
• Combine 4 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with a paddle attachment. Add the butter and mix on low speed until the butter is in pea-sized pieces. Mix the eggs and heavy cream and quickly add them to the flour-and-butter mixture. Combine until just blended. Toss together the Cheddar, dill, and 1 tablespoon of flour and add them to the dough. Mix until they are almost incorporated.
• Dump the dough onto a well-floured surface and knead it for 1 minute, until the Cheddar and dill are well distributed. Roll the dough 3/4-inch thick. Cut into 4-inch squares and then in half diagonally to make triangles. Brush the tops with egg wash. Bake on a baking sheet lined with parchment paper for 20 to 25 minutes, until the outside is crusty and the inside is fully baked.

BAREFOOT CONTESSA CHEDDAR DILL SCONES - INA GARTEN

Steps:

• Preheat the oven to 400 degrees F.
• Combine 4 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with a paddle attachment. Add the butter and mix on low speed until the butter is in pea-sized pieces. Mix the eggs and heavy cream and quickly add them to the flour-and-butter mixture. Combine until just blended. Toss together the Cheddar, dill, and 1 tablespoon of flour and add them to the dough. Mix until they are almost incorporated.
• Dump the dough onto a well-floured surface and knead it for 1 minute, until the Cheddar and dill are well distributed. Roll the dough 3/4-inch thick. Cut into 4-inch squares and then in half diagonally to make triangles. Brush the tops with egg wash. Bake on a baking sheet lined with parchment paper for 20 to 25 minutes, until the outside is crusty and the inside is fully baked.

HERB-CHEDDAR SCONES

Steps:

• Preheat oven to 425 degrees. Line a baking sheet with parchment. In a large bowl, whisk together flour, baking powder, salt, and pepper. Toss butter in flour mixture to evenly coat, then press between your fingers until mixture has the texture of coarse meal, with a few pea-size pieces remaining. In another bowl, whisk together cream and eggs.
• Make a well in flour mixture; add egg mixture, cheddar, scallions, and dill. Stir together with a fork until dough begins to form but mixture is still crumbly. Turn out onto a lightly floured surface; knead just to combine (do not overwork). Pat out 1/2 inch thick. With a floured 2 3/4-inch biscuit cutter, cut out rounds, as closely together as possible; place on prepared sheet. Gather scraps; pat out again and repeat.
• Brush tops with cream; sprinkle with more dill and scallions. Bake, rotating sheet halfway through, until golden brown, 23 to 25 minutes. Let cool completely.