Recipe by Jennifer A. Wickes
Photography by Lori Maffei
2 large eggs (if vegan, substitute with 1 Ener-G egg replacement)
1 tablespoon heavy cream (soy creamer)
2/3 cup buttermilk (or soy creamer with a teaspoon of apple cider vinegar)
2 cups all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon dill weed
6 tablespoons unsalted butter, chilled and diced (or Earth Balance)
1 cup cheddar cheese, shredded (or soy equivalent)
1 scallion, minced
1. Preheat oven to 375 degrees. Adjust the baking rack to the middle shelf. Lightly grease a metal baking sheet. In a small bowl, beat an egg and add one tablespoon of heavy cream to it. If vegan, omit the egg and just use the cream to glaze your scones. Set aside. Whisk remaining egg and buttermilk together in medium bowl.
2. Sift flour, baking powder, salt and dill together until blended in a large bowl. Add butter and rub in with finger tips until mixture resembles coarse breadcrumbs. Make well in center. Add buttermilk mixture and stir until batter forms moist clumps. Carefully stir in cheese and scallions.
3. Transfer dough to lightly floured work surface and knead gently until dough comes together and is smooth, about 10 seconds. Pat dough into 7-inch circle about 1 inch thick. Using sharp knife, cut circle into 8 wedges. With pastry brush, remove excess flour from wedges. Transfer wedges to prepared baking sheet, brush tops with egg and cream glaze, and sprinkle with a little shredded cheddar.
Bake until lightly browned and toothpick inserted in center of scones comes out with a few crumbs attached, about 15 minutes. Transfer scones to wire rack. Serve warm or at room temperature. (Cooled scones can be stored in airtight container for up to 2 days, or they can be frozen for a month.)
Yields: 8 scones