I have a binder with recipes in it that I have clipped over the years. At one point I took all of my Christmas cookie recipes, made a copy of them, then put them all in front of a binder. It was one of the smartest things I’ve ever done.
Previous to that, I would try to remember what cookbook this or that was from and could never find the recipe or I would realize that I forgot to make some version of a cookie that was someone’s favorite.
Well, Kelli was here before Christmas and was wanting some of my recipes. I got out the book, she got out her camera and she took a picture of the recipes that she wanted.
While the book was out, I saw a newspaper clipping with a recipe for Cheddar Dill Scones.
Kramer used to get a newspaper called The Iowa Farmer Today. There was always a recipe section. I’ve gotten so many of my favorite recipes from that newspaper as it often featured the recipes of farm wives and I hate to sound stereotypical but farm wives are notorious for being wonderful cooks.
I decided to finally try this recipe out. After reading the recipe I realized it made a really big batch. I ended up halving the recipe.
I mixed the dry ingredients then added the butter.
I worked the butter in until it was crumbly as shown.
I added the…
milk and egg mixture then the cheese and dill. The recipe was a little vague on how much dill to add so I only added one teaspoon of dill weed.
Then I rolled it out.
Then I cut them into wedges.
This recipe called for a milk/egg wash.
In the oven they went. The recipe was a little vague on time. I actually kept mine in for about 17 minutes which was quite a bit longer than the original recipe called for.
This is how they looked coming out.
So how were they? Kalissa and Karl both loved them as did I. YUM. They are loaded with buttery goodness. I do think when I make these again I will sub out the salt and add garlic powder instead…just as an experiment.
…and that’s the story of Cheddar Dill Scones, becoming a permanent addition to my recipe binder.