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
- Preheat the oven to 400 degrees. Line a baking sheet with parchment.
- 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.
- Mix the eggs and heavy cream and quickly add them to the flour-and-butter mixture. Combine until just blended.
- Toss together the cheddar, dill, and 1/2 tbsp flour. Add them to the dough. Mix until they are almost incorporated.
- Dump the dough onto a well-floured surface and knead it for 1 minute, until the cheddar and dill are well-distributed.
- 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.
- Transfer to baking sheet and bake for 20-25 minutes, until the outside is crusty and golden.
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