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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.
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.