Cheddar Dill Scones Recipe | Dairy Farmers of Manitoba

Cheddar Dill Scones


15 min.


20 min.

Serving Size

12 pieces

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


1. Preheat the oven to 425˚F (220˚C). Line a baking sheet with parchment paper.
2. 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.
3. 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.
4. 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 and left over dill and freeze in an air-tight container until the next time you make Cheddar Dill Scones!