Cheddar-Dill Scones - cooking recipe

Ingredients

2 large eggs
1/3 c. plus 1 Tbsp. buttermilk
5 tsp. dried dill
1 c. whole wheat flour
1 c. unbleached all-purpose flour
1 c. yellow cornmeal
2 Tbsp. sugar
2 tsp. baking powder
1 tsp. pepper
3/4 tsp. salt
1/2 c. plus 2 Tbsp. chilled unsalted butter, cut into pieces
1 3/4 c. grated sharp Cheddar cheese (about 6 oz.)

Preparation

Position rack in top third of oven and preheat to 375\u00b0. Lightly butter two 9-inch pie pans.
Beat eggs, buttermilk and dill in medium bowl to blend.
Combine flours, cornmeal, sugar, baking powder, pepper and salt in large bowl.
Add butter to flour mixture and cut in until mixture resembles coarse meal.
Add egg mixture and grated Cheddar cheese.
Stir to mix well.
(Dough will be stiff and crumbly.)
Knead gently until dough just holds together.
Divide dough in half.
Pat each half into prepared pans to 1-inch thickness.
Using long knife or pizza wheel, score each round into 6 wedges.
Bake until tester inserted into centers comes out clean, about 30 minutes.
Transfer pans to rack and cool scones slightly.
Cut into wedges.
Serve warm.
Makes 12 scones.