Cheddar Dill Scones


These cheddar dill scones are heavenly, even if they look a bit exploded. Dill has proven to be an acquired taste for me, but I remember the first time I had it paired with cheddar. It was in a crepe in Portland, and I fell in love with the assertive herb. These scones from Ina Garten brought me right back to that moment. 

Cheddar Dill Scones

(Recipe halved from the Barefoot Contessa Cookbook)

  • 2 cups plus 1/2 tbsp all-purpose flour
  • 1 tbsp baking powder
  • 1 tsp kosher salt
  • 1 1/2 sticks (12 tbsp) cold unsalted butter, diced
  • 2 extra-large eggs, beaten
  • 1/2 cup cold heavy cream
  • 1/4 lb extra-sharp yellow cheddar cheese, small-diced
  • 1/2 cup minced fresh dill
  • 1/2 egg beaten with 1/2 tbsp water or milk, for egg wash

  1. Preheat the oven to 400 degrees. Line a baking sheet with parchment. 
  2. Combine 2 cups flour, the baking powder, and salt in the bowl of an electric mixer fitted with a paddle attachment. Add the butter and mix on low speed until the butter is in pea-sized pieces. 
  3. Mix the eggs and heavy cream and quickly add them to the flour-and-butter mixture. Combine until just blended. 
  4. Toss together the cheddar, dill, and 1/2 tbsp flour. Add them to the dough. Mix until they are almost incorporated. 
  5. Dump the dough onto a well-floured surface and knead it for 1 minute, until the cheddar and dill are well-distributed. 
  6. Roll the dough 3/4-inch thick. Cut into 4-inch squares and then in half diagonally to make triangles. Brush the tops with egg wash. 
  7. Transfer to baking sheet and bake for 20-25 minutes, until the outside is crusty and golden. 

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