Savory Cheddar-Dill Scones

1. Preheat oven to 450 F and line a baking sheet with parchment paper or a Silpat liner.
2. Whisk together the flours, baking powder, sugar, and salt in a large bowl. Cut in the butter with a fork or using two butter knives until it looks like coarse meal. Sprinkle in the dill then stir in the egg and 1/2 cup cream, adding more cream 1 tablespoon at a time as needed until the dough comes together but isn’t too wet (you shouldn’t need more than 2 additional tablespoons of cream). Use your hands to mix in the cheddar, being careful not to over-process.
3. Shape the dough into a ball, then flatten it into a disk. Wrap it in plastic wrap and chill 10 minutes in the freezer.
4. Turn the dough out onto a lightly floured surface. Roll or press the dough out to a circle about 7 to 8 inches in diameter and 3/4 inch thick. Use a floured 2 1/2 inch round cookie cutter to stamp out the scones, then gather up the dough scraps and repeat as necessary (you should get about 8 to 10 scones).
5. Transfer the scones to the prepared baking sheet, lightly brush the tops with a little milk, and bake until puffed and light golden brown on top and bottom, about 14 to 16 minutes.