Some savory baked goods can be too heavy for summertime, but the fresh dill in these cheddar and dill scones brightens their buttery appeal. Paired with gazpacho or a tomato salad, these would make for a lovely summer lunch.
My afternoon of baking began with these scones, a slight variation of Ina Garten's recipe — but with some whole wheat flour for a healthy kick. And since I like
my scones fluffy, I double the cream for a biscuit-like crumb (if you
prefer a drier, more dense texture this recipe is not for you).