I haven't tried these but have been meaning to for ages, they look delicious. You could easily add some chopped dill. This recipe is paraphrased from Jane Bamforth's 'The Salmon Cookbook' as her recipe serves them with a trout butter.
3/4 cup self raising flour
3/4 cup plain all purpose flour
1 tsp baking powder
2 tbsp butter
75g/ 3oz grated chedder or monteray jack
1 egg beaten
3 tbsp milk
salt and pepper
1. Pre-heat the oven to 220degC/ 425degF. Sift flours and baking powder into a mixing bowl, season with salt and pepper.
2. Rub the butter into the flour until there is a fine breadcrumb appearance, then stir in the cheese but leave enough to sprinkle the tops.
3. Stir in the beaten egg and enough milk to make a smooth dough. Handle as little as possible to make a light scone.
4. Turn out onto a foured surface, then roll/ pat to 2cm/ 3/4 inch thick. Stamp out scones with cutter.
5. Place on greased sheet, ruch with milk, sprinkle with cheese and bake for 15-20 mins or until just golden. Cool slightly on wire rack.
If you are serving for a tea party I love cheese scones with a good rasberry jam.
I also have a wholemeal cheese scone recipe from Delia Smith if you are interested in that.