- 2 2/3 cup Unbleached all-purpose flour
- 1 Tbsp Baking powder
- pinch Cayenne pepper
- 1/2 tsp Salt
- 8 Tbsp Cold unsalted butter, cut Into 1/4-inch cubes
- 3 large Eggs
- 1/2 cup Cold milk
- 2 Tbsp Fresh dill
- 2 cup Grated cheddar cheese (6 Ounces)
- 1/3 cup Grated pecorino or Parmesan Cheese (1 1/2 ounces)
Position oven racks so that one is in the center, and preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Dump the dry ingredients into the bowl of a food processor fitted with a metal blade, and pulse to mix. Add the butter to the bowl all at once, and run the food processor for about 15 seconds. Switch to pulse. Continue pulsing until there are no chunks of butter left and the mixture looks like moist crumbs. Be careful not to overwork. Remove the blade from the food processor and dump the crumbs into a big bowl.
In another, small bowl, whisk the eggs to break up the yolks. Whisk in the milk. Use the whisk to stir in the dill and cheeses. Pour the wet ingredients on top of the flour-butter crumbs, and stir with a wooden spoon until no flour is visible. It may seem a bit dry, but keep stirring and it will eventually come together. Use a 1/2-cup measure or your hand (eyeballing for size) to scoop up the dough and plop it onto the baking sheet, leaving 2 inches between scones. Place the baking sheet on the center rack in the oven, and bake the scones for 20-25 minutes, until the tops are golden brown and a toothpick inserted into the center comes out clean. Remove the baking sheet from the oven, and place it on a wire rack to let scones cool for a few minutes. Transfer scones with a spatula from the baking sheet to the rack. Serve fresh out of the oven or at room temperature.