It was about time for a Daring Bakers Challenge that was more fun and less annoying/frustrating/want-to-throw-all-my-baking-supples-out-the-window.

For January we were put to the scone making test! Although in this case, “scone” meant the European scone, which is actually called a biscuit in America. And biscuits in America are scones in Europe.

Backwards, right?

Anyway, we were allowed to put whatever fixins’ we wanted into the mix and I went with dill and cheddar, since I had both in my fridge. They suggested to use chives and cheddar but i’m glad I went with dill.

I served it alongside the veggie soup from the other night and they were just perfect…flaky, fluffy, flavorful, cheesy. Make these tonight!

Blog-checking lines: Audax Artifex was our January 2012 Daring Bakers’ host. Aud worked tirelessly to master light and fluffy scones (a/k/a biscuits) to help us create delicious and perfect batches in our own kitchens!

Cheddar Dill Biscuits

Print this recipe!

Makes 5-8 depending on biscuit size

Recipe can be doubled

1 cup (240 ml) (140 gm/5 oz) plain (all-purpose) flour
2 teaspoons (10 ml) (10 gm) (⅓ oz) fresh baking powder
¼ teaspoon (1¼ ml) (1½ gm) salt
1/4 tsp baking soda
1/2 tsp mustard powder
2 tablespoons (30 gm/1 oz) frozen grated butter (or a combination of lard and butter)
approximately ½ cup (120 ml) cold milk
1/2 cup grated cheese
2 Tbsp chopped fresh dill
optional 1 tablespoon milk, for glazing the tops of the scones

Preheat oven to very hot 475°F/240°C/gas mark 9.

Triple sift the dry ingredients into a large bowl. (If your room temperature is very hot refrigerate the sifted ingredients until cold.)

Rub the frozen grated butter (or combination of fats) into the dry ingredients until it resembles very coarse bread crumbs with some pea-sized pieces if you want flaky scones or until it resembles coarse beach sand if you want tender scones.

Add nearly all of the liquid at once into the rubbed-in flour/fat mixture and mix until it just forms a sticky dough (add the remaining liquid if needed). The wetter the dough the lighter the scones (biscuits) will be! Mix in cheese and dill.

Turn the dough out onto a lightly floured board, lightly flour the top of the dough. To achieve an even homogeneous crumb to your scones knead very gently about 4 or 5 times (do not press too firmly) the dough until it is smooth. To achieve a layered effect in your scones knead very gently once (do not press too firmly) then fold and turn the kneaded dough about 3 or 4 times until the dough has formed a smooth texture. (Use a floured plastic scraper to help you knead and/or fold and turn the dough if you wish.)

Pat or roll out the dough into a 6 inch by 4 inch rectangle by about ¾ inch thick (15¼ cm by 10 cm by 2 cm thick). Using a well-floured 2-inch (5 cm) scone cutter (biscuit cutter), stamp out without twisting six 2-inch (5 cm) rounds, gently reform the scraps into another ¾ inch (2 cm) layer and cut two more scones (these two scones will not raise as well as the others since the extra handling will slightly toughen the dough). Or use a well-floured sharp knife to form squares or wedges as you desire.

Place the rounds spaced widely apart on the baking dish. Glaze the tops with milk if you want a golden colour on your scones or lightly flour if you want a more traditional look to your scones.

Bake in the preheated very hot oven for about 10 minutes (check at 8 minutes since home ovens at these high temperatures are very unreliable) until the scones are well risen and are lightly coloured on the tops. The scones are ready when the sides are set.

Immediately place onto cooling rack to stop the cooking process, serve while still warm.


  1. These are beautiful scones or biscuits and good photos, too. You can really see the dill and the crumb, thanks to the one that is broken open.

  2. If these scones taste as good as they look I’m all in!

  3. Interesting combination! Love the idea of serving it with some soup instead of a bread roll x

  4. Ha, sometimes I read the challenges on other blogs and think wow, they don’t call it a challenge for nothing. These look fantastic.

  5. Awesome job!! Your biscuits look fantastic, and I bet they were awesome with cheddar and dill in them! Your biscuits look nice and flaky, and I love how you can see the dill in them! I bet they were awesome with soup!

  6. Don’t talk to me about the scone/biscuit fiasco. I’ve no idea why Americans call them biscuits. I wrote a little rant about it on my blog once :D. I was so happy when I mastered the scone, you got a good split in the middle – that’s the challenge.

  7. Mmmm I like your idea to add dill. These sound so fantastic!! x

  8. These scones (biscuits) sound really good right about now! Cheddar and dill, mmmmmmm. Nice job on the challenge!

  9. I had the same thought: Amen for a less time-consuming challenge this month! I love the sound of these cheddar dill biscuits – you picked a winning flavor combo!

  10. Oh, I love the combination of dill and cheddar and don’t see it nearly enough, so I’m glad you went with this one… they look gorgeous Amy… I wish I could have one for breakfast right now! Glad the challenge was less frustrating this time; you deserve it! ;).

  11. i had no idea that scones and biscuits were reversed in europe! those biscuits look delicious! dill and cheddar are fabulous together….esp. with soup. :)

  12. wow, they look perfect! dill must have given it such a nice flavour

  13. I want biscuits now! Specifically these ones.

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