Imagine if you will, a lovely bowl of tomato soup and sitting beside it is the tastiest cheddar dill scone you can imagine. Yes, folks, that was lunch. I’m not going to lie, the soup came out of a can. I’m working my way to healthy so scones was the recipe of the day.
I’m fine — really. My chest still hurts but otherwise I’m okay. I think it’s been long enough – I’ve paid my dues, I’ve sung my song and it’s time for whatever it is to be healed.
Maybe tomorrow there will be homemade soup but don’t hold your breath. I think I want something with pears. Or maybe I want something with mangos. We bought 12 gorgeous mangoes the other day and they are *nearly* ripe. We had one for breakfast today and it won’t be long. I want a mango cheesecake and John said, “Is this for the blog or for human consumption because you know I don’t like cheesecake.”
I was strolling on Pinterest and saw some cheddar dill scones and then I did a search and there were heaps of them and they ALL looked good. I knew they would be part of my lunch. I took bits off a few recipes and I’d make these again. Think of this lunch as a grownup tomato soup and grilled cheese sandwich.
For one of us who’s older than the rest, having soup in a mug is easy eating and the scone was a real treat.
“There’s always American food here, Maureen.” (Uh huh.)
“That’s because I speak American, Rob.”
So then I said, “How did you like your tomayto soup?”
“I liked my tomahto soup very much,” he said.
I swear I’m going to win one day.
These cheddar dill scones are really easy to make and only take about 15 minutes to bake. They’re seriously good. You could use other cheese or add things like sun-dried tomatoes, bacon, cayenne pepper, chives – anything that tickles your fancy. I liked these and I had the parsley and dill growing just outside the kitchen door in my pot garden.
- 2 cups plain flour
- 1 tablespoon plain flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 170 grams (6 oz) cold butter, chopped
- 2 large eggs, lightly beaten
- ½ cup cold heavy cream (or half and half)
- 113 grams (4 ounces) (or one cup) Cheddar cheese, grated
- 2 heaping teaspoons fresh dill, finely chopped
- ¼ cup parsley, finely chopped
- 1 egg beaten with 1 tablespoon of milk, for the egg wash
- Preheat the oven to 200°C/400°F.
- Combine 2 cups of flour, baking powder and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on low to combine.
- Add the butter and mix on low speed until the butter is in pea-sized pieces.
- In a measuring cup, beat the eggs and heavy cream and quickly add them to the flour-and-butter mixture.
- Combine until just blended.
- Toss together the cheese, dill, parsley 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 4-5 revolutions, until the cheddar and herbs are distributed.
- Roll the dough ¾-inch thick and cut into wedges or use a round cookie cutter,
- Brush the tops with the egg wash.
- Bake on a baking sheet lined with parchment paper for 15-18 minutes, until the outside is golden brown and the inside is fully baked.
