Dill Soda Scones
photo by Lalaloula
- Ready In:
- 25mins
- Ingredients:
- 6
- Serves:
-
12
ingredients
- 500 g plain flour
- 1 teaspoon salt
- 1 teaspoon bicarbonate of soda
- 45 g butter
- 300 ml buttermilk
- 2 tablespoons chopped dill
directions
- Preheat oven to 220.C.
- Sift flour with salt & bi-carb soda into a bowl.
- Rub in butter with fingertips until mixture resembles breadcrumbs and then quickly mix in combined buttermilk & sill to form a soft dough.
- Turn onto a floured board, knead lightly, then roll out to about 2cm thickness.
- Stamp out 5cm circles or cut into triangles.
- Bake on a lightly floured baking sheet for 12-15 mins, until well risen & golden brown.
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Reviews
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Mmm. The flavor of these reminds me of a really good cracker. The texture is soooooo tender and moist, with a light crisp crust. Thanks for posting! If you're having trouble with the conversions, this is what I used: 4 cups all-purpose flour 3 1/3 tablespoons butter (3 tablespoons plus 1 teaspoon) 1 1/4 cup buttermilk
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WOW, what a winning recipe!!!! The scones are light and fluffy on the inside with a nice chunky crusty top and such a yummy dill flavour! Mmmmm, so moreish! I used a combination of whole spelt and whole rye flour due to dietary reasons, but other than that stuck to your recipe and it was great! I still cant believe how very tasty these easy scones were. Out of half the recipe I got 8 nicely sized round scones. I will definitely make these over and over and over again! THANK YOU SO MUCH for sharing this absolute keeper with us, Mandy! Made and reviewd for 1-2-3-Hit Wonders May 2010.
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These are good! Especially with cream cheese. I, too, had some trouble with the conversion. Here's what Zaar gave me: 17 2/3 ounces plain flour, 1 5/8 ounces butter, 1 1/3 cups buttermilk. I initially used 2 1/4 cups flour and 3 Tablespoons butter. The recipe says "soft" dough and I got sticky, so I probably added about 1/2 cup more flour. Still a little sticky, but they turned out delicious. Reveiwed for ZWT4
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These were good! I had to mess around with the amounts because my scale needs new batteries (Thank goodness for the US->AUS conversion info in my Better Homes and Garden Cookbook!). They made a lovely breakfast yesterday, with a subtle dill flavor. If I make these again (and I probably will, I LOVE dill), I would probably double the amount of dill and add a bit of lemon zest, just to help bring out the dill. These would probably taste scrumptious with lemon butter. . . .Thanks for posting, made for ZWT4.
RECIPE SUBMITTED BY
Melbourne I live on a 5 acre property in the Dandenong Ranges Victoria, Australia, having moved from the burbs when I became pregnant with my now 15 year old daughter Alyssa.
Once my daughter was born I became a stay at home mum as I couldn't bear the thought of putting her in daycare. She is the light of my life, I never imagined myself as a mum when younger but now wouldn't have it any other way. Alyssa was made a big sister on the 19th April 2010 when our cheeky little boy Blake was born. I love cooking and experimenting with new recipes so quickly become addicted to Zaar as it was previously known & still use it regularly. In addition to being my kids taxi :lol: I also spend my time, reading, gardening and of course shopping. I'm lucky enough that we have the space & so love growing our own fruits, vegies & herbs, this also means we have plenty of room for animals & at the moment have 2 dogs, Max, a Jackshund who's 6, Fletcher, a Kelpie who's 4, 6 cats Snowpea, Fergus, Ginger, Tango, Annie & Cookie, 4 chooks & 2 Ducks.
As well as our pets, we also have a lot of native animals around our area, we have kangaroos, wombats, echidna's, possums as well as rosella's, galah's & Cockatoo's hence the name of where I live..