I thought that cheddar dill scones would be a wonderful snack to bring to a tea party, and found this Barefoot Contessa recipe here. I have made this recipe three times and have found the key to a perfect scone is to use COLD BUTTER. After dicing the butter (into cubes as small as the cheddar, seen above) I put them in the freezer until I was ready to use them. In fact, I also separated the butter-containing finished batch into 3 lumps and placed 2 in the freezer while I made scones from the first little bit (see above), seeing as how I am one small person that can only do so much work at a time. Keeping the butter as cold as possible until the moment it hits the oven is THE secret to a fluffy scone.
The other thing I discovered is that perfection is the enemy of the good here. I had a few scones where the cheddar bits fell of the side, and those imperfect scones were the most delicious because they had a nice little crunchy cheese appendage (and were the first to disappear at the tea party...)
I got the cheddar cheese from Trader Joes (Wisconsin Sharp is my favorite) but for some reason TJs dont carry dill that often, so you'll have to find it elsewhere (like Vons). It makes me sad when I have to make trips to several markets for one recipe.
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