These savoury Cheddar Cheese & Dill Scones with Sun Dried Olives are a flavourful twist on the traditional currant scones typically served with strawberry jam and clotted cream. Delicious on their own, or served with soup or salad, they can be on the table in half an hour, start to finish. The great thing is that any combination of ingredients, from your favourite cheeses, herbs or savoury selections can be used for your own custom biscuits: Asiago, Feta, Parmesan, red peppers, bacon, chives, rosemary, curry, cayenne or even buttermilk instead of cream — the possibilities are endless.
Cheddar Cheese & Dill Scones with Sun Dried Olives
Makes 20 scones
2 cups all-purpose flour, divided
1 tbsp baking powder
1 tsp salt
6 oz cold butter, diced
2 large eggs, beaten lightly
1/2 cup cold heavy cream
1/4 pound extra-sharp yellow cheddar, coarsely grated
1/2 cup sun-dried olives, pitted & finely chopped
1/2 cup fresh dill, minced
1 egg beaten with 1 tbsp milk, for egg wash
Preheat the oven to 400°F. Combine 2 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.
Place 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, and using a round cookie cutter, or rim of a glass 1 1/2 to 2 inches wide, cut the scones into rounds. Then brush the tops with the egg wash. Place the scones on a parchment lined baking sheet and bake for 15-18 minutes, until the outside is golden brown and the inside is fully baked.