Cheddar Dill Scones made with Ohio Amish Cheese

Because the Amish don’t have electricity, their raw milk cannot be properly chilled on the farm. For that reason it can’t be sold for drinking purposes, but since the cheesemaking process destroys harmful bacteria, it can be used to make cheese. Which explains why there are so many cheesemaking facilities in Ohio’s Amish area. One of our favorite cheesemakers, Pearl Valley Cheese, is a little off-the-beaten path. However their Vintage White Cheddar makes it well worth going the extra distance, and three of their products won blue ribbons at the Ohio State Fair in 2009. We make sure we always have some of their cheddar on hand at the inn, both for nibbling and cooking, particularly during one of our wine and cheese weekends. This recipe for Cheddar Dill Scones combines two of my favorite flavors. The scones themselves are best served warm from the oven. They make a great accompaniment to soups or salads, or a nice change from sweeter breakfast pastries when the main course is also going to be sweet.


2 1/2 cups of flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 cup chopped fresh parsley or 2 tablespoons dried
2 tablespoons chopped fresh dill weed or 2 teaspoons dried
1 1/2 sticks of butter or margarine
1 cup of shredded sharp cheddar
2 large eggs
1/2 cup half-and-half


Preheat oven to 375 degrees. In a food processor or with a pastry blender, combine flour, baking powder, salt, parsley, dill and butter. Process until mixture resembles oatmeal. Pour into a large bowl and mix in cheddar cheese. Beat eggs with half-and-half. Make a well in the dry ingredients and pour in egg mixture. Using a fork, stir together until just combined. Turn out onto a lightly floured board and knead about 8 times. Divide dough into two pieces. Pat each piece into a circle, about 3/4 inch thick. Cut into eight wedges. Place on a lightly greased or parchment lined cookie sheet and bake at 375 degrees until top is golden. (about 15 minutes). Scones will be even better if you can chill them for 15 – 30 minutes before baking.

The White Oak Inn
Yvonne Martin

Bed and Breakfast Foodie

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