Mini Dilled Scones


Fresh herbs makes these lively Mini Dilled Scones a delectable treat.

Mini Dilled Scones
Yield: 20 mini scones • Preparation: 25 minutes • Bake: 18 minutes
  • 1½ cups all-purpose flour
  • 1½ teaspoons baking powder
  • 1 teaspoon sugar
  • 1 teaspoon dried minced onion
  • ¼ teaspoon salt
  • ⅛ teaspoon ground black pepper
  • 1 tablespoon finely chopped fresh dill
  • 4 tablespoons cold salted butter, cut into pieces
  • ½ cup plus 1 tablespoon cold heavy whipping cream, divided
  • ⅓ cup small-curd cottage cheese
  • Clotted cream (optional)
  1. Preheat oven to 350°.
  2. Line a rimmed baking sheet with parchment paper. Set aside.
  3. In a large bowl, combine flour, baking powder, sugar, dried onion, salt, and pepper, whisking well. Add dill to flour mixture, whisking well.
  4. Using a pastry blender, cut butter into flour mixture until mixture resembles coarse crumbs. Add ½ cup cream and cottage cheese to flour mixture, stirring to combine. (If dough seems dry, add more cream, 1 tablespoon at a time, until dough is uniformly moist.) Working gently, bring mixture together with hands until a dough forms.
  5. Turn dough out onto a lightly floured surface. Knead lightly 3 to 4 times. Using a rolling pin, roll dough to a ½-inch thickness. Using a 1½-inch square cutter, cut 20 scones from dough. Place scones 2 inches apart on prepared baking sheet. Brush tops of scones with remaining 1 tablespoon cream.
  6. Bake until edges of scones are golden brown and a wooden pick inserted in the centers comes out clean, approximately 18 minutes.
  7. Serve with clotted cream, if desired.
Kitchen Tip: To easily chop dill very finely, place in a small bowl and snip with kitchen scissors.

From TeaTime March/April 2014

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