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Lemon Dill Scones

April 12, 2011

I know, I know. This is the second dill recipe in a row. Sorry to those who aren’t a fan of dill, but it’s one of my seasonal herb obsessions.

Autumn is all about thyme. This winter I got really into marjoram. Summer hosts a close competition between basil and mint. And spring has to be dill, usually accompanied by its good friend lemon.

Dill and lemon are usually paired up in “light” recipes – fish, summer squash, salads – but they also work well to lighten up a rich scone. These scones would be right at home with a nice meaty piece of salmon, on a breakfast tray or with afternoon tea. And for all my talk about dill weed, the herb’s flavor is a very subtle complement to tangy buttermilk and lemon.

There is a ½ cup of butter in this recipe, which enjoys a decadent reunion with the same amount of buttermilk. So much for light springtime fare.

I love a biscuit or scone with some green in it.

You can roll out the dough and cut it into circles, but I usually opt for the wedge-shape: less wasted dough and you don’t need to own the perfect-size biscuit cutter.

These are best when warm, but keep well in an airtight container for a few days. They didn’t last long enough for me to tell you when they go stale.

Lemon Dill Scones

Makes 8-10 scones
Adapted from ANfSCD’s Clementine Scones

2 cups all purpose flour
1 tablespoon sugar
¾ teaspoon salt
2½ teaspoon baking powder
1 Tablespoon fresh dill, finely chopped
1 tablespoon lemon zest
2 tablespoons lemon juice
1 egg
½ cup buttermilk
½ cup butter, cut into pieces and re-chilled
Egg wash: 1 egg, lightly beaten

1. Preheat oven to 375°F
2. In a large bowl, whisk together flour, sugar, salt and baking powder.
3. After chopping the dill, pat it with a paper towel until very dry to prevent clumping. Whisk dill and lemon zest into flour mixture.
4. In a small bowl, beat together lemon juice, egg and buttermilk.
5. Cut butter into flour mixture with your fingers until the size of small peas. Add buttermilk mixture and stir until just combined.
6. Turn dough out onto a lightly floured surface and pat into a disc about 1½ inches thick. Cut across the disc to separate it into 8-10 wedges.
7. Place the wedges on a baking sheet lined with parchment paper. Brush the top of each one with egg wash.
8. Bake until lightly browned on the top and bottom, abut 15 minutes. (The original recipe said 12-15 minutes. For me, they took almost 20 minutes.)

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