Cream Cheese, Radish and Dill Scones

Disclaimer: This is not my recipe all the credit goes to Lisa Ludwinski the recipe is from Sister Pie cookbook linked: here

I absolutely love scones and dill. Dill is such a potent earthy smell and seasoning, sometimes I just smell it and take it all in. This cream cheese radish and dill scones hold some of my favorite ingredients. I also love how this recipe uses baking powder, because it makes the scones twice as big without adding twice as much as the other ingredients! Definitely an amazing and bake again recipe for me!


Makes: 8 scones

Disclaimer: This is not my recipe all the credit goes to Lisa Ludwinski the recipe is from Sister Pie cookbook linked: here


  • 1 ¼ cups heavy cream
  • 1 large egg
  • 2 cups all-purpose flour
  • ¾ cup whole wheat flour
  • 1 tbsp + 2 tsp baking powder
  • 2 tsp kosher salt
  • 2 tbsp granulated sugar
  • ½ cup (1 stick) unsalted butter, straight from the fridge
  • 1 cup julienned radishes
  • 4 oz cream cheese, cold, cut into ½ -inch pieces
  • ½ cup minced fresh dill 
  • Flaky sea salt, for sprinkling tops


  1. Preheat your oven to 425°F. Line a baking sheet with parchment paper.
  2. In a small bowl, gently whisk together 1 cup of the cream and the egg.
  3. In a large stainless steel bowl, combine the all purpose and whole wheat flours, baking powder, kosher salt, and sugar. Place the butter in the bowl and coat on all sides with flour. Use a bench scraper to cut the butter into ½ – inch cubes. Work quickly to break up the cubes with your hands until they are all lightly coated in flour. Continue to use the bench scraper to cut the cubes into smaller pieces – the idea is that you were cutting each cube in half.
  4. Switch to a pastry blender and begin to cut in the butter with one hand while turning the bowl with the other. It’s important not to aim for the same spot at the bottom of the bowl with each movement, but to actually slice through butter every time for maximum efficiency. When the pastry blender clogs up, carefully clean it out with your fingers or a butter knife and use your hands to toss the ingredients a bit. Continue to blend and turn until most of the butter is incorporated but you still have quite a few larger chunks – think about the process of making pie dough and then stop before you get to the peas and Parmesan size stage. 
  5. Add the radishes, cream cheese, and dill and use your hands or the bench scraper to toss them evenly throughout the butter flour mixture. Pour the cream mixture into the dry ingredients. Use a silicone spatula to incorporate it into the flour mixture, and mix until you no longer see pools of liquid. Using the tips of your fingers (and a whole lot of pressure), turn the dough over and press it back into itself a few times. With each effort, rotate the bowl and try to scoop up as much of the dough as possible, with the intention of quickly forming it into one cohesive mass. Remember to incorporate any dry, floury bits that have congregated at the bottom of the bowl. Once the dough is fully formed, it’s time to stop!
  6. Turn the dough out onto it lightly floured surface, making sure to scrape every last bit from the bowl. Pat the dough into an 8 inch circle, and use the bench scraper to divide the dough into 8 equal wages. You can form the scones in advance and freeze them for up to three months before baking. Simply placed unbaked scones on the parchment lined baking sheet and freeze for at least 1 hour. Once The scones are frozen solid, wrap them tightly in plastic wrap and return to the freezer.
  7. Transfer the scones to the parchment lined baking sheet, leaving at least 2 inches between them. Brush the tops of the scones with the remaining ¼ cup cream and sprinkle a few flakes of sea salt on each. 
  8. Place the baking sheet in the oven and bake for at least 18 to 25 minutes, until the scones are evenly golden brown and nearly doubled in size. If baking from frozen decrease the oven temperature to 400°F and bake for 25 to 35 minutes. You can test the doneness by gently pressing the top of a scone – it should spring back when done. Remove the baking sheet from the oven and transfer the scones to a wire rack to cool. 
  9. The scones are best eaten warm, split open and slathered with more cream cheese. While I highly recommend eating the scones on the day they’re baked, you can store leftovers under a pie dome for up to 2 days.

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