Ahhhhh...the constant dilemma of me leaving for an upcoming trip for a couple weeks and me scrambling to use up everything in my fridge before it expires. CLASSIC. This time? I'm stuck with half a bunch of dill weed.
Dill is one of those herbs that constantly stump me. I honestly don't know what else to use it in except for mini cucumber sandwiches, smoked salmon, and chowder? Right? Whenever I have leftover herbs, I typically just throw them into my food processor and whip them up into a pesto. Unfortunately, this time around, I decided to test my scone-making skills and whip up some mini dill, greek yogurt and grana padano scones.
I've recently been experimenting with scones and biscuits lately. I've thrown other herbs into scones previously so why not now? It seemed like the easiest idea with my very limited time. My best friend also was in the midst of moving back to San Jose and gifted me with a bunch of her leftover groceries. Um, WINNING?! Greek yogurt was one of those items so the marriage of Greek yogurt + dill seemed like a total winner, especially in my absence of cream or any type of milk. Thanks Caroline!
Onto the scones: I did this recipe on my live Instagram story with excellent results. Very easy and quick to make, seriously not intimidating at all. It may seem like a ton of salt to add in a recipe but since I've made a ton of scone recipes this year, trust me when I say it is needed. Otherwise it's bland.
Enjoy those scones as a breakfast sandwich with scrambled eggs, with smoked salmon and cream cheese, or perhaps some honeyed butter. Great for breakfast, brunch or lunch. I hope you guys enjoy it.
MINI DILL, GREEK YOGURT & GRANA PADANO SCONES - serves 2 dozen (24) scones
2 cups all-purpose flour, plus extra for dusting
2 tsps baking powder
1 tsp baking soda
1 tbsp salt
1/2 cup butter, very cold + cubed
2 cups fresh dill, chopped
1/2 cup grana padano, grated
1 cup greek yogurt
1 egg, beaten, set aside
salt + pepper
Preheat the oven to 450F and set the rack to the middle. Line two baking sheets with a non-stick cover like a Silpat mat or parchment paper. Set aside.
Pulse the dry ingredients until small balls form, shouldn't take more than ten pulses.
Mix the wet ingredients except for the egg until well-incorporated. Slowly add the dry ingredients. Transfer onto a well-floured surface and knead until the dough comes together into a ball and there are no dry bits.
With a rolling pin, roll out the dough until about 1/2" thick. Cut out biscuit pieces with a 2" pastry or cookie cutter and transfer to the lined baking sheet. Brush each scone with the beaten egg and sprinkle with freshly ground salt and pepper. Bake for 12 minutes or until golden brown.