Here’s the recipe for the scones served at Fall Assembly 2010. The recipe is adapted from Once Upon a Tart: Soups, Salads, Muffins, and More by Frank Mentesana and Jerome Audureau  (Alfred A. Knopf, 2003). Cheddar-Parmesan Scones with Fresh Dill 2 2/3 c. unbleached all-purpose flour 1 tablespoon baking powder Pinch of cayenne 1/2 t. salt 1/2 c. butter (one stick), diced 3 large eggs 1/2 c. cold milk 1 tablespoons chopped fresh dill 2 c. grated sharp cheddar (6 oz.) 1/3 c. grated Parmesan cheese (1 1/2 oz.) Preheat oven to 400. Line large baking sheet with parchment (or generously butter it) and set aside. Whisk eggs with milk. Stir in dill and cheese and set aside. Mix dry… Read More »Cheddar-Parmesan Scones with Fresh Dill