Cheddar-Dill Scones

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Great scone!

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This is another of Ina's wonderful recipes. These can easily be resurrected the next day by placing them on a paper towel that has been wet and squeezed dry. You'll hardly notice the difference!

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This was my first time to make scones. It was easier than I thought. My family enjoyed this recipe and have been eating them for a couple of days. Next time, I will double the amount of dill and maybe add some garlic or onion powder. The flavors were a bit mild and I would like something a little more savory. I will also try this recipe with fruit too.

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When I say they were "light" I don't mean in the low-fat sense, obviously, but just flaky and fluffy! I wasn't expecting that at all in a scone, because they are usually denser than that. I think I would add parmagiano reggiano next time, just to add more cheesy flavor--even though I used extra sharp Vermont cheddar, they didn't have the punch I expected. Overall, though, they're beautiful to look at and they melt in your mouth.

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They turned out flaky and so yummy. I only made a half batch, since I didn't think my husband and I could eat 16 scones, but now I am wishing I had baked all 16...These are great for breakfast with a little apricot jam. Thank you Ina for a great scone recipe!

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These were messy to make, dry and tasteless. I won't make them again.

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We loved these big, savory scones. I made a half recipe and got eight huge cheesy scones. I will definitely make them again.

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These were disappointing. Rather bland and quite tasteless when cooled. Not up to Ina's usual excellent standards.

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These were good when they were warm but unlike all of Ina's other fruit scones (which receive raves from everyone, they are really not very good at all once they're at room temperature.