Double Cheese Dill Scones

This is the ultimate cheese scone! Different from your usual cheese speckled scone, it has two types of cheese in each melty bite.
I spent a few years until I got to what I wanted, which was to bite into a pool of melted cheese and a sharp flavor at the same time. Enter these double cheese dill scones, so good you’ll want to make them all the time.

I’ve been baking them for a few years now, since the time when I used to have a coffee shop. Scones ranked high on my list of things to serve, and let me tell you these became quite famous among the regular crowd.

The only type of cheese scone I had seen around were similar to these parmesan ones (without the green onions) and they were not what I wanted to serve. I was interested in being able to bite cheese, not have only cheese flavor.

So when it was time to look for my own cheese scone, I went straight to a recipe I’d had my eye on what seemed like forever. It was loaded with butter, cream, and cheese.

At first, it didn’t bother me a bit, those golden triangles were flying off the wooden board I put them on. But a few weeks later, a regular customer came to me and commented that he had to stop at one because they were too heavy to have in the morning. Too heavy? They were little bombs, tons of double cream, eggs and a humongous amount of butter.

So I streamlined them. A little. Not too much. Enough for my regulars to buy two instead of one if they so wished.

And what did I get? Probably the best scone ever, with a buttery flavor, two types of cheese – each one doing its own thing, one sharp and one melty – a flaky dough that rises and an eye-catching golden top with crunchy bits of cheese around it.

Those crunchy pieces of cheese are by far the best part. The best!

But, let’s get on with the recipe.

Ingredients for this recipe.

• Cheeses: what makes these scones different – and in my opinion better – are the two kinds of cheese (image above). One has to melt really well (I use mozzarella, the pizza type which melts like a charm) and the other has to have a sharp flavor (I use Fontina). They each do their thing adding a much-needed kick and a melty bite.
• Baking powder: it is essential when making scones. Otherwise, they won’t rise and you will have hockey pucks rather than fluffy scones. Trust me, I’ve been there. Make sure it works, that is, that is fresh and not three years old.
• Herbs: I love how dill works with the cheeses. But you can certainly use another herb. Thyme and chives always work.

My 4 tips for making the best scones:

• The first rule of scone baking is very cold ingredients. I’m not kidding when I say frozen butter, at least very cold. And don’t take the cream half an hour before you start mixing the scones. Butter, cream, milk, they belong in the fridge until you need to scatter and pour them.
• The second rule is not to overwork the dough. It should come together but still have floury patches. You don’t need to work it until it’s smooth, like a pie dough for instance. It is an uneven dough, with a dry spot here and there, and that’s good for flakiness later.
• The third rule is to pop them in the freezer for 15 minutes after shaping them and before baking them. That ensures that they bake and rise as much as they can.
• The fourth rule is a rather high oven. They need that extra heat (and baking powder) to rise however they can in spite of all that butter and cream. And if by any chance you forgot to turn the oven on before you start with the mixing, please don’t leave the baking sheet with the cut scones waiting on the counter. Put them in the fridge or freezer the ten or fifteen minutes it takes for the oven to reach its temperature.

Shaping scones.

You can, in theory, use any cookie cutter.

But plain round ones are the best in my opinion. If you use shaped ones – as I did with the Buttermilk Scones – you will see that they lose most of the shape after baking. So I don’t see the point.

In the second place, I like triangles like the ones in this post. They can be uneven too. I make a rectangle and cut them with a kitchen knife.

Don’t overwork the dough when shaping.

When you sell food, the visual aspect is very important, so I was somewhat concerned about that cheese melting in the oven and turning dark and crispy around the scones, because, well, they looked too rustic and homey.

It ended up being the main reason the cheese scones were a hit, they had to have those cheesy bits or customers would complain. And as we all know, the customer is always right.

I used to serve one of these cheese dill scones, warm, with a bowl of soup (pumpkin or leek/potato) and a small green salad.

Other recipes you might like:
Orange Cream Mini Scones
Parmesan Chive Scones
Strawberry Buttermilk Scones
Easy Buttermilk Scones
Mozzarella Pesto Naan Bread

Let me know if you make this recipe! I’d love to hear what you think about it.
Thank you for being here, I appreciate it! Let’s connect via Facebook, Instagram, and Pinterest.

Double Cheese Dill Scones

• Author: Paula Montenegro
• Prep Time: 30
• Cook Time: 25
• Total Time: 55 minutes
• Yield: 12 tirangles 1x
• Category: Bakery
• Method: Baking
• Cuisine: International

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Description

This is the ultimate cheese scone! It has two types of cheese in each melty bite.

I spent a few years until I got what I wanted, which was to bite into a pool of melted cheese and a sharp flavor at the same time.

Enter these double cheese dill scones, so good you’ll want to make them all the time.

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Scale 1x2x3x

Ingredients

• 1 1/3 cup (300g) unsalted butter, cold
• 4 cups (560g) all-purpose flour
• 2 Tbs (30g) sugar
• 2 Tbs baking powder
• 2 teaspoons salt
• 1 extra large egg
• 1/3 cup sour cream
• 2/3 cup whole milk
• 5 oz (140g) mozzarella cheese, in small cubes
• 5oz (140g) sharp cheddar cheese, in small cubes (I used Fontina before, but cheddar is SO much tastier!)
• 2 Tbs coarsely chopped fresh dill

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Instructions

1. Preheat oven to 375ºF / 190ºC
2. Cut cheeses into bite size pieces.
3. In a small bowl lightly mix egg, sour cream and milk.
4. In the bowl of a food processor, mix flour, sugar, baking powder and salt. Add cold butter, cut into cubes and pulse until you have a coarse mixture, the butter the size of peas.
5. Transfer to a large bowl, add wet ingredients and mix with a fork until you have a shaggy mass with some dry patches. Add cheeses and dill and mix some more but just to combine.
6. Dump onto a lightly floured counter, and form into a rough rectangle. It doesn’t matter if it’s very irregular and has a dry bit here and there.
7. Cut scones into triangles with a kitchen knife or dough scraper, or use a round cookie cutter (dip it in flour and make one clean press down, don’t rotate it left and right when cutting, as it will prevent the scones from rising properly).
8. Transfer to a greased baking pan or lined with parchment paper.
9. Bake for about 25 to 30 minutes, until golden, dry and cheese has melted and crusted.
10. Cool for 5 minutes and eat warm.
11. Store leftovers in the fridge, wrapped in foil. Rewarm for 5 or 10 minutes before eating.
12. You can freeze the unbaked scones for 1 month, wrapped in foil. Bake the frozen as directed above.

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Notes

• Cheeses: what makes these scones different – and in my opinion better – are the two kinds of cheese (image above). One has to melt really well (I use mozzarella, the pizza type which melts like a charm) and the other has to have a sharp flavor (I use Cheddar, but Fontina works well too). They each do their thing adding a much-needed kick and a melty bite.
• Baking powder: it is essential when making scones. Otherwise, they won’t rise and you will have hockey pucks rather than fluffy scones. Trust me, I’ve been there. Make sure it works, that is, that is fresh and not three years old.
• Herbs: I love how dill works with the cheeses. But you can certainly use another herb. Thyme and chives always work.

My 4 tips for making the best scones:

• The first rule of scone baking is very cold ingredients. I’m not kidding when I say frozen butter, at least very cold. And don’t take the cream half an hour before you start mixing the scones. Butter, cream, milk, they belong in the fridge until you need to scatter and pour them.
• The second rule is not to overwork the dough. It should come together but still have floury patches. You don’t need to work it until it’s smooth, like a pie dough for instance. It is an uneven dough, with a dry spot here and there, and that’s good for flakiness later.
• The third rule is to pop them in the freezer for 15 minutes after shaping them and before baking them. That ensures that they bake and rise as much as they can.
• The fourth rule is a rather high oven. They need that extra heat (and baking powder) to rise however they can in spite of all that butter and cream. And if by any chance you forgot to turn the oven on before you start with the mixing, please don’t leave the baking sheet with the cut scones waiting on the counter. Put them in the fridge or freezer the ten or fifteen minutes it takes for the oven to reach its temperature.

Keywords: cheese scones

very adapted from The Barefoot Contessa Cookbook, by Ina Garten

Paula Montenegro

A baker for more than 30 years, I love testing recipes and sharing the best of what I find. I'm mostly self-taught with some time spent in baking school. I believe we can all be bakers and cooks with the right instructions and simple ingredients. If you're craving easy recipes with amazing results, you're in the right place. Let's get into the kitchen!