TCP Kitchen
Fresh Herbs
Give your dishes, including scones, lentils and smoked pork, a distinctive zing

Dill Scones
IMAGE: Megan Myers

One of the greatest pleasures of having a garden is the ability to go outside and snip a few fresh herbs for a meal. It’s a bonus that herbs are easy to grow because a simple sprinkling of them can take a dish to the next level. These savory scones are a wonderful addition to a breakfast spread, paired with smoked salmon. Or serve them alongside soups and stews at dinner. The mini size is perfect for nibbling, but you can make eight larger scones instead, if you prefer.

 

Dill Scones


2 cups flour
1/4 cup chopped fresh dill
2 teaspoons baking powder
1/2 teaspoon salt
1/4 teaspoon pepper
4 tablespoons very cold butter
3/4 cup milk, plus 1 tablespoon, divided use

1. Preheat oven to 350 degrees and line a baking sheet with parchment.

2. In a large bowl, combine flour, dill, baking powder, salt and pepper. Grate the butter into the bowl, then stir to combine so that butter is coated with flour mixture. Alternatively, cut in butter with a pastry blender or two knives.

3. Stir in 3/4 cup milk and mix until a shaggy dough forms. Scoop dough out onto a floured surface and knead a few times to form a cohesive ball. Divide dough into two balls and flatten each to a circle about 1/2 inch high. Cut each circle into wedges then place onto baking sheet. Brush the tops with remaining tablespoon of milk.

4. Bake 18–20 minutes, until golden.

Makes 16 mini or 8 large scones.


Follow along with Megan Myers and her adventures in the kitchen at stetted.com, where she features a recipe for Herb Pizza Dough.

Fresh Herb Tips

by Megan Myers

 

1. Store fresh herbs in a glass or uncovered jar with a few inches of water. Trim the stems so the leaves sit above the edge of the container, and store on the counter or loosely covered in the refrigerator.

 

2. Maximize herb flavor by chopping finely, which releases more flavorful oils. Make sure to dry them as much as possible beforehand to prevent sticking to the blade.

 

3. Chop fresh herbs and freeze in ice cube trays with a small amount of olive oil to use as needed.

 

4. Fresh herbs unavailable? Dried herbs can be substituted, but keep in mind that they are more potent in flavor. You’ll need about 1/3 the quantity of dried herbs than fresh, so use a teaspoon of dried for every tablespoon of fresh chopped herbs.

TAGS: Contests, Food, Recipes, TCP Kitchen

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