Dana Treat Scones: Sweet Dreams Are Made of Savory Cheese-Dill


On a gray Saturday morning in Seattle, we huddled around the kitchen island, hands clutching cups of tea and coffee for warmth,  and minds still waking up from restful slumber. The morning lull segued into caffeinated conversation, all of us excited to revel in the food blogging bubble for a weekend. Dana, the admirable hostess that she is, had breakfast treats ready for us house guests: fresh blackberries and Frog Hollow Farm peaches, yogurt, and home baked muffins and savory scones. It was a good morning.

This was two weeks ago.

Wouldn’t you agree that there are things about a vacation that anchor you there? The ebb and flow of time, the scents and sounds, the vibe, the people, and the food and their flavors. Although Seattle had its own charm, with its quaint rows of colorful houses amidst greenery, there is no contest that our weekend there could be easily embodied as a collection of tastes.

Here’s the great thing about memories surrounding food: you can recreate the dishes and be transported back to that moment with



bi t e.

Or whiff.

Yesterday at the crack of dawn, when it was cold and dreary, just like that weekend morning, I enjoyed a leisurely brunch of scones and tea.  The girls I miss, yes, but I was back in Seattle with them if only for a few nibbles (and Tweets).

Savory Dill-Cheese-Shallots Scones
Savory Dill-Cheese-Shallots Scones

These scones, they’re light and flaky; perfect. The inviting aroma of shallots, dill and baked cheese beckon you to usher a wedge into your mouth. Sinking your teeth into the buttery bread, you can listen to it crumble, morsels rolling down your chin, fingers, and onto your plate, your table. Some might be left at the corner of your mouth, but don’t be too prudent and wipe it, please, only if you must. There will be more. Sip tea, look around you, relax. Come back for more.

You couldn’t even tell I have had scone-o-phobia, can you?  They used to be under my category of, “I’ll Live Even If I Don’t Get To Ever Make Them” having sworn them off because of one too many cardboard-ish (cafe) scones. Opinions change once your friends make them and you’re willing to give it a second chance. The rest is history. And well, my dad should be happier now that I’ve finally made his long-standing request. Hah!

Dana Treats

I got the recipe from Dana, and for me they are Dana Treats even if they were originally Holly Bower‘s (aka Holly B of Holly B’s Bakery in Lopez Island Washington) recipe.

Just so you know, I really had fun with these scones. {grins}


Now get bakin’ and munchin’!

Makes 12 medium scones

Scones, which used to remind me of cardboard-flavored wedges of baked flour, have turned into a new culinary love thanks to my friend, Dana of DanaTreat.com. She introduced me to a light and flaky quick bread made with cheddar, cottage cheese, shallots, and livened up with aromatic fine fronds of dill. The base Scone Mix can be kept in the refrigerator or freezer for later use, and is versatile enough to use in sweet scones.  Remember to have your savory ingredients ready if baking immediately to prevent butter from melting. ~ Joy

This recipe was adapted from DanaTreat.com and is originally from Holly Bower’s With Love & Butter.Download the print-ready PDF recipe for Savory Cheese-Dill Scones


Scone Mix [refer to Notes for storage instructions]

  • 2-1/4 cups unbleached all-purpose flour
  • 1/2 cup and 1 tablespoon whole wheat flour
  • 1 tablespoon sugar
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon and a pinch of baking soda
  • 1/2 cup (or 1 stick) and 3 tablespoons cold butter, sliced

Savory Bits

  • ½ cup coarsely grated Cheddar cheese
  • 1 tablespoon chopped fresh dill
  • 1 large shallot, chopped (about 3-1/2 tablespoons)
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup buttermilk (Notes include instructions to make your own, if preferred)
  • 1/2 cup cottage cheese


1. Preheat oven to 375°F with the rack in middle position.

2. Make the Scone Mix.

Using a Food Processor fitted with a steel knife blade: 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. Transfer first half of the mix into a large bowl. Repeat process with the other half of the ingredients and add to the large bowl.

By hand: Place all the ingredients in a large bowl and use a pastry cutter to incorporate the butter into the dough. “Cut” by pressing on butter, then gathering flour onto it in two quick strokes.  “Cut” until butter slices become pea-sized.

Don’t over process or mix. Dough will be dry. Break large lumps of butter by hand, and toss dry dough with your fingers.

3. Blend the cheeses, dill, shallot and pepper with the Scone Mix using a wooden spoon. Drizzle the buttermilk over the dough and drop the cottage cheese in the middle, and stir until mixed. Add more buttermilk if dough is too dry to hold together.

4. 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 12. Arrange an inch apart on a cookie sheet.

5. 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. Bake in 2 batches if scones don’t fit in one cookie sheet.

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.


Scones for future use: Scone Mix can be kept in an airtight container for later use, up to 2 months in the refrigerator and up to 6 months in the freezer.

To make your own buttermilk: Place a tablespoon of lemon juice or white vinegar in a 1-cup vessel, and add whole milk to reach 1 cup. Let it stand for 5 minutes before using.

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    • joy says

      I honestly never thought I would enjoy a savory scone, but yes, you’re right, the shallot was the knight in shining armor, and now I think I should have put that in the name. LOL!!!

      Thanks! Oh, that’s just the beginning. I had no patience to take a photo of each bite because I was too hungry. haha. Next time!

    • joy says

      You definitely need to give savory scones a try. They are awesome to bring on your way to work for a quick breakfast or snack. A friend had one to get her through the after-work traffic. :)

  1. says

    Are you kidding me – these sound AMAZING! I’m going to make these the next time I get together with my coffee buddies. I love your recipes!

  2. says

    Oh my lord, that moving scone is supercool. How the heck did you do that??? (Or am I losing my mind?) (Or both?)

    Don’t tell me, actually. I like that you have a secret, and would hate to see such innovation replicated on other food blogs!

    For the record, I’m a big scone fan. I started baking them in 2003, and I’ve never looked back. Keep them in the freezer for emergencies, too.

    • joy says

      You’re not losing your mind just yet! I put together 4 photos to create the animation. :)

      I’m a late bloomer with scones. Damn bad ones.

  3. says

    Girl, that is the most fun scone I ever saw. Wish I could taste it. Oh, wait! I can! Thanks for sharing the recipe. Definitely going to give it a whirl.

  4. says

    I have to say publicly here that you put my scones to shame. What a gorgeous job you did baking these. I’m glad you now have some scone mix in your possession and can’t wait to see what you make next!

  5. says

    I am in love with scones. I have been searching the net, and bakeries, for good scone recipes and cannot wait to try this one (savory is a nice change!)

    I am having a problem with the texture when I make scones at home? Any suggestions? A friend suggested trying a different size of egg…what do ya’ll think?


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