Cheddar and Dill Scones

Source: The Thomas family traditionally bakes these at Christmas. It's a simple recipe, but can take a bit of time because of preparing the fresh dill and cheddar cheese, but I think it's worth it :) I think this is originally from the Bon Appetit Holiday cookbook.

Ingredients:
2 large eggs
1/3 cup plus 1 tablespoon buttermilk
1/3 cup minced fresh dill
1 cup whole wheat flour
1 cup unbleached all purpose flour
1 cup yellow cornmeal
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon pepper
3/4 teaspoon salt
1/2 cup plus 2 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into pieces
1 3/4 cups grated sharp cheddar cheese (about 6 ounces)

Directions:
Preheat oven to 375 degrees F. Lightly butter two 9-inch pie pans.

Beat eggs, buttermilk and minced fresh dill in medium bowl to blend. Combine flours, cornmeal, sugar, baking powder, pepper and salt in large bowl. Add butter to flour mixture and cut in until mixture is crumbly. Add egg mixture. Add grated cheddar cheese. Stir to mix well. (Dough will be stiff and crumbly.) Knead gently until dough just holds together.

Divide dough in half. Pat each half into prepared pans to 1-inch thickness. Using long knife or pizza wheel, score each round into 6 wedges. Bake until toothpick inserted into each center comes out clean, about 30 minutes. Transfer pans to rack and cool scones slightly. Cut into wedges.

Note: Sometimes I bake them in mini-muffin pans