Cheddar-Dill Scones
Source of Recipe
From "The Barefoot Contessa Cookbook" by Ina Garten
Recipe Introduction
"Years ago, a food writer from the New York Times called to ask if we made our famous scones in different flavors. I said, 'Oh, yes, we make cheddar-dill scones and strawberry scones.' Of course, I had never made either one, so I immediately went to work to create both recipes. They have been on the menu at Barefoot Contessa ever since."
List of Ingredients
◦ 4 cups plus 1 tablespoon all-purpose flour
◦ 2 tablespoons baking powder
◦ 2 teaspoons salt
◦ 3/4 pound cold unsalted butter, diced
◦ 4 extra-large eggs, beaten lightly
◦ 1 cup cold heavy cream
◦ 1/2 pound extra-sharp yellow cheddar cheese, small-diced
◦ 1 cup minced fresh dill
◦ 1 egg beaten with 1 tablespoon water or milk, for egg wash
Recipe
Preheat the oven to 400 degrees.
Combine 4 cups of 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 tablespoon of flour and 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. Bake on a baking sheet lined with parchment paper for 20 to 25 minutes, until the outside is crusty and the inside is fully baked.
Makes 16 large scones
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