SCONES WITH DILL AND SCALLIONS

SCONES WITH DILL AND SCALLIONS
This recipe is an adaptation from Ina Garten’s dill scones. This was my first attempt at making scones and they turned out pretty well. The only thing was that I rolled them a bit thinner than the regular scones but the taste was good. I combined these scones with French onion soup. The only difference from the original recipe is that I have used some scallions (green onions) and used very little dill leaves, omitted the eggs (she had used around 4 eggs for 2 cups of flour), and substituted whole milk for cream. Here goes the recipe:

INGREDIENTS:
Whole wheat pastry flour, 2 cups.
Baking powder, 2 tablespoons.
Cheddar cheese, 1 cup.
Fresh dill leaves, 1 small bunch.
Scallions, 1 bunch.
One stick of unsalted butter.
Whole milk, around ½ cup.
Salt, 1 teaspoon.

PREPARATION:
Chop the dill and scallions finely. Put the whole wheat flour in a large bowl and add the baking powder and salt and mix well. Cut the butter into small cubes and add it to the flour and start kneading until the flour mixes with the butter and reaches the consistency of small peas. Add the dill, scallions, and cheddar cheese and mix everything well. Pour in the milk slowly and knead into dough. More milk can be added accordingly. Roll out the dough into a big circle of width around ¾ of an inch. Cut out small circles from the dough of around 10 cm diameter. A cookie cutter can be used for this. I just used a lid of a pickle jar. Arrange them on a cookie sheet greased with any nonstick spray and coat each scones with some oil or egg wash (I coated them with canola oil). Bake them for 20-25 minutes at 200 degrees, let them cool for 10 minutes and enjoy the scones with any soup or by itself.