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Mini Cheddar Dill Scones

  • Author: (From "A Well-Seasoned Kitchen®" by Sally Clayton and Lee Clayton Roper)
  • Yield: 45 to 50 small scones 1x
  • Category: bread, appetizer, side dish, brunch
  • Method: baking

Description

Super easy to prepare, Mini Cheddar Dill Scones are moist and buttery. When filled with smoked salmon, they make a unique, impressive two bite appetizer. They can also be served alongside salad or soup, and make a great addition to a brunch menu.


Ingredients

Scale

Cheddar-Dill Scones

  • 2 large eggs
  • 1/2 cup + 1/2 tablespoon half and half
  • 2 tablespoons chopped fresh dill
  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon table salt
  • 1/2 teaspoon ground pepper
  • 7 tablespoons cold unsalted butter, divided
  • 1 1/2 cups grated sharp Cheddar cheese

Smoked Salmon Filling

  • Smoked salmon pieces – see Variation below
  • Sprigs of fresh dill
  • Lemon zest pieces

Instructions

Cheddar-Dill Scones

  1. Preheat oven to 425 degrees. Place rack in upper 1/3 of oven. Line baking sheets with parchment paper.
  2. In a small mixing bowl, whisk together eggs and half and half until well blended. Whisk in chopped dill and set aside.
  3. Place flour, baking powder, salt, and black pepper in the bowl of a food processor. Process to mix.
  4. Cut 6 tablespoons of the butter into pieces, add to flour mixture and pulse just until butter is incorporated.
  5. Add the grated cheese and pulse one or two times to blend.
  6. While the machine is running, quickly add half and half mixture through the feed tube and process the dough just until moist clumps begin to form a ball. Don’t over process or your scones will be tough.
  7. Turn dough out onto a lightly floured surface and shape into a ball. Using your fingers, gently flatten dough to 1/2-inch thickness. (Do not make thinner as the scones won’t rise.)
  8. Cut out mini scones with a 1- or 1 1/2-inch round cutter and place on prepared baking sheet. Reroll scraps and continue cutting.
  9. Melt remaining 1 tablespoon of butter and brush over top of each scone. Bake in the upper third of the oven for 10 to 13 minutes or until golden brown.
  10. Remove from oven and place scones on a wire rack to cool.

Assembly

  1. Once cooled, slice scones in half horizontally. Place a piece of salmon, a small piece of fresh dill and a small piece (or two) of lemon zest inside each scone. Serve immediately.

Notes

Make ahead: The mini scones can be made ahead and stored in an airtight container at room temperature for up to 24 hours. They can also be frozen for up to 3 months. Can also be filled earlier in the day, covered and refrigerated. Bring to room temperature before serving.

Variations in filling: other fillings you can use include sliced ham or duck with honey mustard.

Variation in scone size: Cut the scones out larger and use to make Breakfast Sandwiches with Egg.

Keywords: scones, breads, smoked salmon

© A Well-Seasoned Kitchen ®