Savory Lemon Dill Parmesan Scones

Lemon and dill flavor these fluffy scones with a cheesy Parmesan topping, great served as a savory side at breakfast, lunch, or dinner.

• Preparation Time: 30 mins
• Cooking Time: 20 mins
• Total Time: 50 mins
• Calories: 263 Calories

Ingredients

• 2 cups all-purpose flour
• 1 egg
• 1 tablespoon white sugar
• 1 egg, beaten
• 1 teaspoon ground black pepper
• 2 teaspoons dried dill
• 5 tablespoons lemon juice, divided
• 0.25 cup grated Parmesan cheese
• 0.75 teaspoon salt
• 0.5 teaspoon lemon juice
• 2.5 teaspoons baking powder
• 0.5 cup soy milk
• 0.5 cup chilled unsalted butter, cut into pieces

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.

Step 2

Stir 1/2 teaspoon lemon juice into soy milk in a small bowl to make mock buttermilk. Let sit until curdled, 5 to 10 minutes.

Step 3

Mix flour, 3 tablespoons lemon juice, sugar, baking powder, dill, and salt together in a large bowl using a fork. Mix in butter with a pastry blender until dough starts to clump together.

Step 4

Whisk mock buttermilk, remaining 2 tablespoons lemon juice, and egg together in a bowl. Pour over dough and mix gently with a fork just until incorporated.

Step 5

Dust work surface lightly with flour. Turn out dough and pat into an 8-inch disc. Fold in half and gently flatten back out into a disc. Repeat folding and flattening the dough 3 more times, to build fluffy layers in the dough.

Step 6

Transfer disc of dough to the baking sheet and brush with beaten egg. Cut into 8 wedges and pull wedges apart so they are not touching.

Step 7

Bake in the preheated oven until lightly golden, about 10 minutes.

Step 8

Remove scones from oven. Combine Parmesan cheese and black pepper together in a small bowl; sprinkle on top of the scones.

Step 9

Return to the oven and bake until golden brown and edges look dry, about 10 minutes more.