Savory Cheese Dill Scones

Preheat oven to 375F with the rack in middle position.Make the Scone

45 min

Place half the butter and half the dry ingredients in the bowl. Pulse until the butter is reduced to pea-sized pieces, with dough still dry.

45 min

Place all the ingredients in a large bowl and use a pastry cutter to incorporate the butter into the dough.

4 min

Cut by pressing on butter, then gathering flour onto it in two quick strokes.

4 min

Cut until butter slices become pea-sized.Dont over process or mix. Dough will be dry. Break large lumps of butter by hand, and toss dry dough with your fingers.Blend the cheeses, dill, shallot and pepper with the Scone

4 min

Mix using a wooden spoon.

4 min

Drizzle the buttermilk over the dough and drop the cottage cheese in the middle, and stir until mixed.

4 min

Add more buttermilk if dough is too dry to hold together.

4 min

Place dough on a lightly floured surface and divide into two. Form 2 discs and flatten each to a thickness of about 1-1/2 inches, cut into 6 wedges for a total of 1

4 min

Arrange an inch apart on a cookie sheet.

4 min

Bake for 15 minutes, rotate the pan, and bake another 10 to 15 minutes, until scones are light brown on top and darker at the bottom. Bread should no longer be soft and doughy in the center.

4 min

Bake in 2 batches if scones dont fit in one cookie sheet.

4 min

Serve warm or cool in a wire rack before wrapping in foil or plastic wrap/bag. Freshly baked scones can be kept at room temperature for up to 2 days, and in the refrigerator for a week.

4 min