What I’m Making: Cheddar Dill Scones

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.

24 thoughts on “What I’m Making: Cheddar Dill Scones

  1. LuAnn Martinson

    I will have to try this. My family loves your crock pot scalloped potato recipe and it’s so much easier than the scalloped potatoes I used to make!

    Reply
  2. Jean Ward

    Ohhhhhhhh these sound yummy! Might have to cut the recipe down again though, as my husband is not a fan. Thanks!
    On another note…….I recently started my other Jojo Moyes book The Ship of Brides. I know you’re doing the book club, but I think you would like it. Historical novel, based on facts.

    Reply
  3. Darlene

    I made the chicken and noodles crock pot from last week and it was delicious. Next will try the beef recipe. Thanks for sharing

    Reply
  4. sew happy

    Did you use milk instead of the cream OR just wrote milk and used cream? I never know what I can use in place of cream.

    Reply
  5. Kate

    They look yummy and with cheese, has to be winner. I agree with your stereotyping “farmers’ wives” although I am not one, I was raised on farm and mother great cook and it was passed to me and my two sisters – we are all good cooks. I think it helps that we enjoy cooking too.

    Reply
  6. Shirley

    Will definitely have to try these scones. My family has loved every recipe of yours that I have made. I made the crock pot chicken and noodles last week and it was a keeper! I agree about farm wives being the best cooks. Both of my grandmothers were farm wives and excellent cooks.

    Reply
  7. Martha Henrichs

    I see you use a chopper to cut the butter in. I learned to do that from my mother. I’d never seen anyone do it that way. So much easier than a pastry blender.

    Reply
  8. Lynn

    These are the Cheese Drops we make in New Zealand. They are really good, and very light
    The cheese listed is a strong tasty cheese, but any good cheddar works

    Ingredients
    1 cup flour 3 teaspoons baking powder Pinch of salt Pinch of dried mustard powder 2 cups of grated Mainland Noble Cheese 1 egg – beaten into ½ cup milk Extra grated cheese for tops
    Finely chopped fresh parsley, chives (optional)
    Finely chopped onion microwaved for 1 minute (optional)

    MethodPreheat oven to 200C.Mix all ingredients together in a bowl but be careful not to over mix.Drop large soup-spoonfuls on a cold baking tray lined with baking paper.Sprinkle tops with extra grated cheese.Bake for 10-12 minutes until puffed and golden

    Reply
  9. Robby H.

    I make a lot of scones, and one thing that’s great to know is that they freeze really well before they are baked! You can either thaw them in the fridge before baking for bake them straight from frozen which takes just a bit more time. Since you often cook dinner for a drop-in group of family, I thought you might find that a helpful tip.

    I make cheese scones and often add some garlic powder and crumbled cooked bacon to them. They are divine for breakfast or as a side to a salad or soup.

    Reply
  10. Jean H-S

    I have a binder with all the recipes I have found on my favorite internet sites, along with a few from cookbooks that I was afraid I wouldn’t remember. Next to my “old” Betty Crocker, it is my most used cookbook.I don’t hesitate to write comments about what I liked or what I’d change.

    Reply
  11. Laurie Lauricella

    Jo – can you show us the tool you used to cut the butter in? I hate trying to cut butter in and sometimes it keeps me from making things I’d like to make!

    Reply
  12. Susan the Farm Quilter

    Oh these look divine!!! I wish your recipes were more diabetic-friendly so I could make them!! All the carbs really send my hubby’s blood sugar soaring! Even the whole wheat and veggie pasta is too high in carbs for him. For me, if I could just live on carbs, I would happily do so!!! Living on a farm, far from the grocery stores, you learn to substitute ingredients and use what you have – that creates some awesome recipes!

    Reply
  13. Ginger

    I too have a binder with all of my favorite holiday recipes and where they came from. Makes preparation so much easier. I’ve started a binder for my favorite everyday recipes.

    Reply
  14. Jean

    Love this recipe, but I often eliminate the dill and add: 4 slices bacon cooked and chopped and 1/4 cup finely diced onion that has been sauteed in a bit of the bacon fat. Double and triple yum.

    Reply
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