Cheddar-Dill Scones

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Very good! I actually thought they needed a little extra salt, but I just brushed them with butter and sprinkled kosher salt on top afterward and it fixed them right up! (must have to do with the cheddar I used not being very salty. Super flaky and light. Like a yummy cheesy biscuit!

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Made these for a friend who is an avid scone fan: Cut the recipe in half and made the following changes.

used 2 sticks of butter to 2 cups of flour
used shredded white cheddar because I had it
used chives because the garden is overflowing
used buttermilk instead of cream

Fabulous. They disappeared and the recipe was requested by all. I'll make again, and potentially swap out the dill with other seasonal herbs. Bet gruyere and thyme would be good, too. Dill and havarti with a touch of mustard, anyone?

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Awesome! I'd never made scones and I don't have a stand mixer or even a hand held one BUT I LOVE BAKING, so I tried this with one fourth of the recipe and cut with simple round cookie cutters and couldn't believe myself, the scones are featherlight,flaky, moist and melt in your mouth.
I'm from India and I love green coriander/cilantro, so I added cilantro, some dried oregano for seasoning and the result was for super awesome.

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Fantastic! I halved the recipe and used dried dill (about 1 tsp. and they turned out perfect.

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Pretty Good! Light, flaky, crispy..... missing a little something, then again, i DID use skim milk instead of heavy cream and dried dill instead of fresh.

Overall, quite tasty. Mine cooked in about 17 minutes, but that just might be my oven.

I could definitely see scallions and bacon would be delicious, as others mentioned. Would go great for either breakfast, lunch or dinner.

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I can't believe all the positive reviews this recipe is getting. While the texture of the scones is amazing, the taste of dill is truly horrid. No one in my family would eat more than one bite. I'm going to try again with bacon and onions instead, but I would never make this recipe again as it's listed.

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Ina is my hero! These scones are compared to the Cheesey Biscuits served at Red Lobster. The only difference is that mine are fresh out of the oven. I will be making them for a Ladies Tea this weekend for 60 divine women. I saw in a another review that I can freeze them successfully. I'm going to trust my fellow baker and do the same. Thanks Ina!

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Another Ina success !! Only had extra sharp white cheddar and thyme on hand so that is what I used. Really, any combination of herbs, cheese and onions would be a success. Cut them individually and placed them on a jelly roll pan to freeze all the way through. When frozen through, placed them in a freezer bag and froze them. Just take out what you need and bake. I do the same with sweet breakfast scones and they are always a hit !! Did find the dough to be very sticky, so used quite a big of extra flour when kneading to make the dough manageable.

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These were absolutely delicious: light, flaky, and flavorful. My family thought they were a bit too salty, which I did too, so I'll reduce it by a half tsp next time. But they were still the best scones I've ever tasted. Thanks, Ina, for another great recipe.

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I think maybe this thing I've got for Ina is bordering obsessive... she is my daily therapy! Even my one year cozied up to the show at 3 months.
These scones taste more like cheesy herbed croissants, and I am not complaining;- Thank you Ina for making me love cooking, and for fooling everyone else into thinking I can!