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 ingredients together in medium bowl. With fingertips, rub in butter to form crumbs. Stir in egg mixture just until dough forms.

Drop by heaping spoonfuls onto prepared baking sheet to form 12 mounds, about 2 inches apart. Bake on center rack 15 – 20 minutes until tops are golden brown.