Dill and Lemon Zest Scones

Makes: 8-12 servings

INGREDIENTS

2 cups all purpose flour
2 tablespoons fresh dill, chopped
2 teaspoons lemon zest
1 tablespoon baking powder
1 tablespoon sugar
1 stick unsalted butter, chilled and cut into chunks
¼ teaspoon sea salt
¾ cup heavy cream

PROCEDURE

Preheat oven to 375 degrees.

In the bowl of a food processor, fitted with the metal chopping blade, place all ingredients, except heavy cream, and pulse to combine. Add cream and pulse until dough just begins to combine.

Turn dough onto lightly floured surface and gently knead into a uniform dough (do not over handle or over mix).

Flatten dough to ¼” thickness. Cut dough with biscuit cutter or cookie cutter and place on parchment lined baking sheet. Reform extra dough and cut into more shapes. Bake in oven for 10-12 minutes until golden brown.