Lemon Dill Parmesan Scones Recipe

Flour: The base of the scone, providing structure and texture.

Baking powder: Helps the scones rise and become fluffy.

Salt: Enhances the flavors of the other ingredients.

Butter: Adds richness and helps create a flaky texture.

Parmesan cheese: Adds a savory, umami flavor to the scones.

Dill: Provides a fresh, herbaceous note.

Lemon zest: Adds a bright, citrusy flavor.

Buttermilk: Adds moisture and a slight tang, helping to tenderize the scones.

Egg: Used for the egg wash to give the scones a golden brown finish.

When incorporating the cold butter into the flour mixture, ensure that the butter remains as cold as possible. This can be achieved by chilling the butter cubes in the freezer for a few minutes before use. Cold butter creates steam during baking, which helps to produce flaky layers in the scones. Additionally, handle the dough minimally to avoid melting the butter with the warmth of your hands.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, but may make the scones denser.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for every 1 teaspoon of baking powder.

• salt - Substitute with kosher salt: Kosher salt has a coarser grain and a slightly different taste, but works well in baking.

• cold butter - Substitute with coconut oil: Coconut oil can replace butter for a dairy-free option, but it will add a slight coconut flavor.

• grated parmesan cheese - Substitute with grated pecorino romano: Pecorino romano is a bit saltier and has a sharper flavor, but works well as a substitute.

• fresh dill - Substitute with dried dill: Use 1 teaspoon of dried dill for every 1 tablespoon of fresh dill, as dried herbs are more concentrated.

• lemon zest - Substitute with lime zest: Lime zest provides a similar citrusy flavor with a slightly different aroma.

• buttermilk - Substitute with milk and lemon juice: Mix ⅔ cup milk with 1 tablespoon lemon juice and let it sit for 5 minutes to curdle.

• egg - Substitute with milk or cream: For an egg wash, you can use milk or cream to achieve a similar golden-brown finish.

• To keep your lemon dill parmesan scones fresh, store them in an airtight container at room temperature. They will stay delicious for up to 2 days.
• For longer storage, place the scones in an airtight container and refrigerate. This will extend their freshness for up to 5 days.
• If you want to enjoy your scones over a longer period, freezing is an excellent option. First, allow the scones to cool completely on a wire rack.
• Once cooled, wrap each scone individually in plastic wrap to prevent freezer burn and maintain their flavor.
• Place the wrapped scones in a resealable freezer bag or an airtight container. Label the container with the date to keep track of their freshness.
• When you're ready to enjoy a frozen scone, remove it from the freezer and let it thaw at room temperature for about 1 hour.
• For a freshly baked taste, reheat the thawed scones in a preheated oven at 350°F (175°C) for 5-10 minutes, or until warmed through.
• If you're in a hurry, you can also reheat the scones in the microwave. Place a scone on a microwave-safe plate and heat on medium power for 20-30 seconds.
• To maintain the scones' texture and flavor, avoid storing them in the refrigerator for more than 5 days or in the freezer for more than 3 months.

• Preheat your oven to 350°F (175°C). Place the scones on a baking sheet lined with parchment paper. Warm them in the oven for about 10 minutes, or until they are heated through and slightly crispy on the outside.

• For a quicker method, use a microwave. Place the scones on a microwave-safe plate and cover them with a damp paper towel. Heat on medium power for 20-30 seconds. This will keep them moist but won't give them the crispy exterior.

• If you have an air fryer, preheat it to 320°F (160°C). Place the scones in a single layer in the basket and heat for 3-4 minutes. This method will help maintain their crispy texture.

• For a stovetop method, use a non-stick skillet. Heat the skillet over medium-low heat and place the scones in the pan. Cover with a lid and heat for 2-3 minutes on each side, or until warmed through.

• To reheat in a toaster oven, set it to 350°F (175°C). Place the scones directly on the rack or on a small baking sheet. Heat for 5-7 minutes, checking to ensure they don't over-brown.

• Oven: Used to bake the scones at the required temperature of 400°F (200°C).

• Baking sheet: A flat sheet used to place the scone dough wedges on for baking.

• Parchment paper: Lining for the baking sheet to prevent the scones from sticking.

• Mixing bowl: A large bowl used to combine the dry ingredients and later the wet ingredients.

• Whisk: Used to mix the flour, baking powder, and salt together.

• Pastry cutter: A tool to cut the cold butter into the flour mixture until it resembles coarse crumbs.

• Grater: Used to grate the parmesan cheese.

• Zester: A tool to zest the lemon for fresh lemon zest.

• Measuring cups: Used to measure the flour, buttermilk, and other ingredients accurately.

• Measuring spoons: Used to measure the baking powder, salt, and other small quantity ingredients.

• Knife: Used to chop the fresh dill.

• Cutting board: A surface to chop the fresh dill on.

• Spatula: Used to stir in the parmesan cheese, dill, and lemon zest, and to mix the buttermilk into the dough.

• Floured surface: A lightly floured area to turn out and knead the dough.

• Rolling pin: Optional, but can be used to pat the dough into a circle about 1 inch thick.

• Knife or dough cutter: Used to cut the dough into 8 wedges.

• Pastry brush: Used to brush the tops of the scones with the beaten egg.

• Wire rack: Used to cool the scones after baking.

Pre-measure ingredients: Measure and prepare all ingredients in advance to streamline the process.

Use a food processor: Quickly cut the cold butter into the flour mixture using a food processor instead of a pastry cutter.

Preheat the oven early: Start preheating your oven before you begin mixing to save time.

Chill the butter: Keep the butter in the freezer for a few minutes before using to ensure it stays cold and is easier to cut into the dough.

Use parchment paper: Line your baking sheet with parchment paper for easy cleanup and to prevent sticking.