Lemon Dilly scones

Recently, my cousin gave me a whole bunch of dill from her garden. I’ve been incorporating it into as many recipes as I can, trying to make the most out of it’s awesome fresh taste. DSC05489

I love the aroma that dill leaves after you’ve chopped it up. It smells like summer and perogies!DSC05490

This recipe was fairly simple, and called for the best of scone ingredients: flour and butter. DSC05491

It also called for Greek yogurt and and egg (here they are, all mixed up)DSC05492

I added some lemon zest, to brighten them up a bit. DSC05493

And then I mixed it all together. DSC05494

Here the scones are, pre-bake. DSC05495And here they are after, all golden, and sitting in pools of butter. Hmm… butter…

DSC05496Great scone recipe! I think I shall use this one more often!

Lemon Dilly Scones

You will need:

2 cups whole grain flour

1 tbsp baking powder

1/2 tsp baking soda

3/4 cup butter (cubed)

1 cup Greek yogurt

1 egg

a big handful of minced dill

zest from 1 lemon

Preheat oven to 400F. In a large bowl, mix together the flour, baking powder, and baking soda. Add the cubed butter and transfer to the freezer for 10 minutes. When it’s done chilling, break up the butter with your hands until it resembles small peas in the flour. In a medium bowl, whisk together the yogurt and egg. Add the yogurt mixture, all at once, to the flour mixture. Mix until barely combined. Fold in the dill and lemon zest. Cut into scone shapes, or loose balls of dough. Spray a baking sheet, and add the scones. Bake for 15-20 mins, until golden brown. Enjoy warm, for breakfast!

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