Savory Cheddar Scones

The soup was simmering...and there was still time to make a batch of fresh scones for dinner. What could be better on a cold winter's day...than some light and flaky scones straight from the oven? Actually, it was more about trying out my new cast iron skillet, than about baking scones...but they made a great team (the skillet and the scones)...and I'll be doing that again soon!

Savory scones need herbs...and fresh is always best...but things weren't looking too good in my herb garden. I pulled back the blanket of snow far enough to find a few chives that I could use...but supplemented that with dill weed.

Savory Cheddar Scones

3 cups flour

2 Tablespoons baking powder

3/4 teaspoon salt

1/3 cup butter

1 cup buttermilk

2 eggs

1 cup coarsely grated cheddar cheese

1 teaspoon dill weed

1 Tablespoon finely snipped chives

• Preheat oven to 400 degrees F. (If using a cast iron skillet..pre-heat greased pan.)
• Combine flour, baking powder and salt...cut in butter to form pea-sized pieces.
• Add grated cheddar and herbs (of your choice).
• Mix eggs and buttermilk and quickly add them to the flour mixture.
• Combine just until blended.
• Dump the dough onto a well-floured surface and knead a few times.
• Pat into a circle about 1 inch thick...in my case to fit my 12" cast iron skillet.
• Cut into 8 wedges...and place on a parchment lined baking sheet or in a cast iron skillet.

• Pop into the pre-heated oven and bake for 20-25 minutes.
  
  The key to light and fluffy scones is to handle the dough as little as possible. I used buttermilk...but you can substitute whole milk with a teaspoon of lemon juice.

Quick & easy...and so fun to serve from a cast iron skillet! Pop the extra scones into the freezer...and re-heat to serve 'fresh' scones tomorrow (or the tomorrow after that).

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