Lord knows why, but I'd never really thought about using cheddar and dill together until a few months ago. Mid lunch-construction, rifling through the fridge in search of something to pimp a cheese sandwich; it was either dill or a fromage frais. Dill won out, and I've been sold on the coupling ever since. Although I've used self-raising flour in these scones, I've added an extra half teaspoon of baking powder - just to make doubly sure that they don't end up looking like beer mats.
200g Self-raising flour
50g Butter, chopped into small cubes
125-150ml Milk
100g Grated mature cheddar, plus a bit extra to sprinkle on top
1/2tsp Baking powder
1tsp Salt
A few grinds of black pepper
A small bunch of dill fronds, roughly chopped
Heat the oven t0 220C/fan 200C/gas 7. Sieve the flour and baking powder into a large mixing bowl, stir in the salt & pepper, then add the butter. Use your fingertips to work the flour and butter together, until you have a breadcrumb-like consistency. Mix in the cheddar and dill, then slowly pour in the milk to form a dough (make sure that it's not too sticky). Roll the dough out onto a floured surface (roughly 2cm deep), then use a biscuit cutter to stamp into rounds. Place on a parchment lined baking sheet, sprinkle some spare cheddar on top and bake for 15 minutes.
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