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What makes the best scones? 100% Canadian milk, butter, and cheese!
1 cup (250 mL) milk
2 Tbsp (30 mL) vinegar or lemon juice
2 3/4 cups (675 mL) flour
1 Tbsp (15 mL) sugar
1 Tbsp (15 mL) baking powder
1/4 tsp (1 mL) baking soda
1/4 tsp (1 mL) salt
1/2 cup (125 mL) cool butter, cubed
1 cup (250 mL) shredded old Cheddar cheese
1/4-1/2 cup (60 mL-125 mL) fresh minced dill
Preheat the oven to 425˚F (220˚C). Line a baking sheet with parchment paper.
In a liquid measuring cup, stir vinegar/lemon juice into milk and then set aside. In a large bowl, or bowl of stand mixer fitted with the paddle attachment, combine flour, sugar, baking powder, baking soda, and salt. Using a pastry blender or paddle attachment on low speed, cut butter into flour mixture until it forms pea-sized pieces. Add shredded cheese and dill; mix until almost incorporated. Pour in milk; mix until a soft, sticky dough forms.
Turn out dough onto a lightly floured surface. With floured hands knead until dough comes together (about 20 times), adding more flour to the dough if necessary.
Pat out dough into a 9-inch (23 cm) circle that is 3/4" (1.5 cm) thick, cut into 12 wedges. Place the dough on a prepared baking sheet, at least 1-inch (2.5 cm) apart. Bake 15-20 minutes, or until puffed and golden. Let cool for 10 minutes before serving. Serve with butter.
This recipe works best with fresh dill. Mince any left over dill and freeze in an air tight container until the next time you make Cheddar Dill Scones!