dill and cheese scones eggless

Ingredients dill and cheese scones eggless

70 g whole wheat flour
70 g all-purpose flour (or spelt flour)
1 tsp baking powder (heaping tsp)
1/4 tsp salt
1 Tbsp sugar (I used the light brown cane sugar)
45-40 g cheese (I like a sharp cheddar or gouda)
3-4 sprigs fresh dill (about 9 g or a handful)
1/2 tsp caraway (optional)
120 ml milk (or 1/2 milk 1/2 yogurt)
melted butter for brushing scones
1 dash ground black pepper for top (optional)

how to make dill and cheese scones eggless

Preheat oven to 200°C/400°F.

Mix flours, baking powder, salt, and sugar in a bowl.

Shred or cut the cheese into small cubes and add to bowl.

Finely chop dill and add it to the bowl as well. Add caraway seeds if using too.

Mix lightly, then gently mix in the milk. Instead of stirring or kneading, use a cutting motion with your spatula or spoon to mix in the milk until incorporated to help keep the dough fluffier.

Once everything is incorporated into the dough, gently form into a ball and place on a floured surface/cutting board.

Cut the dough into 4 equal pieces. I like to cut mine into triangle shapes.

Place scones onto a baking sheet. Melt butter and brush the top of each scone.

If you like, sprinkle a little bit of ground pepper on top too!

Bake for about 15 minutes at 200°C/400°F. Remove from oven and cool for a few minutes on a rack. Dig in!