Cheddar-Dill Scones

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These are ssssooooo good. Ina's recipies are always awesome! Salt or no salt, they are so good. There are things more important in life than worrying about the salt. How shallow of some people to judge the recipie by the chef's weight. HOW RUDE!!

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Null, first off let me address YOU! this is not a weight watchers site. DO not worry yourself with a chefs weight. Ina is an ADULT that means that SHE and SHE alone makes the choices as to what she consumes ! NOT YOU not ME no one but her, NOW with that said, you never trust a skinny cook. If she was a male she could weight 8 tons and no ONE would ever say a word about it. DONOT be full of envy that she LIVES in the Hamptons Hob knobs with the rich and famous and has tons of money and FRIENDS....envy just makes you GREEN.

these scones are the BEST , I really love Inas show, I watch everyday.

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I have never made scones before and sometimes have trouble with doughs, but this was so easy and so tasty. I didn't have heavy cream, so I used 1% milk. Also, I didn't have enough dill, so I used about half the amount, which was plenty. The flavor and texture reminds me of the biscuits at Red Lobster. This would be a great addition to brunch or luncheon menu.

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I made it once and it instantly succeded. I used a different Cheese ( Gouda and Asiago other than that... great recipe

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I had to cook for a church Lenten Luncheon last month and I chose an afternoon tea type menu. I made quiche , fruit skewers and these scones. Not only were they an absolutely wonderful addition to the menu, they were very quick and easy to make. ...and trust me I had to make 150 pieces so if they weren't easy I wouldn't have survived. Like Beth in NC, I got sidetracked on one batch and over-mixed the butter but even they came out great. Thank you for making me the hit of the party. Even my very difficult 10 year old daughter loved them (I didn't tell her it had anything green in it and wants more.

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...oh yeah and THAT forgiving (thanks to Beth for highlight that! I used 2 cups flour and 2 cups gluten free flour, 2% milk instead of cream, 3 eggs and 1 egg white, 4 TBS of crisco butter flavor sticks, and 8 oz store brand cheddar because I didn't have the called for ingredients and the recipe still worked. And, man is it EASY and FAST. I can't wait to whip out other savory and sweet scones with this recipe! Ina does it again!!!

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First off...I must say...I, like Rachel Ray...am not a baker. I can't even get 'place and bake' cookies to turn out right. But...these scones....WOW WOW WOW!!!! They are sooooooooo easy to make, and the flavors are incredible. I only have a small hand mixer, so I mixed these all by hand, and they still came out very tasty! I took them to work, and everyone just raved about them. This does make a LOT of scones...so you will have plenty to share. Thanks for yet another knockout Ina!!!!!!

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I've tried several recipes, even from a Scottish cookbook and this is hands down the best scone I have ever had. I am excited to try the other scone recipes that Ina provides with fruit in them. Thanks so much Ina, you are the best and we always know if it came from your kitchen it is going to be great!

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Ina, you've outdone yourself with these. They are heavenly. I make them often. My family loves them!!!

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Well, I made these tonight, and I think I've died and gone to scone heaven. Wow. And surprisingly wow. Because I had about a hundred things going on while I was making them, teenagers in and out of the house, hungry cats, other foods cooking and needing attention, so I have to say that this is a forgiving recipe. First of all, I used only about half a cup of dill because that's all I had on hand, and at the point where you put the butter in the mixer and it's supposed to make little pellets, yeah, I missed that point. And let it go all the way to mush. But I continued, put in a tad more flour at the point where you mix the flour, cheddar and dill, and it was fine. Looked like dough (man is that stuff sticky, felt like dough, and I was able to pat it out by hand and then just cut with a knife into somewhat irregular triangles (the Shiraz was not helping matters, popped it into the oven, and geez, were these things great. We all loved them. And I'm putting the leftovers into a container and they'll go nicely with bacon and eggs tomorrow morning! Ina, all the fat in this is making my hips scream at you, but thanking you all the same...I'm giving this an A++++++.