Cheddar Dill Scones

De-li-cious! These scones are my new favorite dinner-time accompaniments. There are SO many different possibilities and variations with these scones like parmesan & sun-dried tomato, cilantro, pepper jack, & jalapeño, etc. I can’t wait to try variations of this recipe and share them here with you, so stay tuned!

P.S. These would be great for brunch!

Cheddar Dill Scones

Ingredients:

4 C plus 1 tablespoon all-purpose flour, divided

2 T baking powder

2 t salt

3/4 pound (3 sticks) cold unsalted butter, diced

4 extra-large eggs, beaten lightly

1 C cold heavy cream

1/2 pound extra-sharp yellow Cheddar, small-diced

1 C minced fresh dill

1 egg beaten with 1 tablespoon water or milk, for egg wash

Directions:

Preheat the oven to 400 degrees F.

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.

***If you don’t have a 4-inch square cookie cutter, then: divide the dough into 2 equal pieces using a bench scraper. Pat each half of the dough into an 8-inch round cake pan, evenly distributing the dough. Invert the pans onto the counter so the dough releases from the pans. At this point, your dough should be in a perfect circle. Cut each circle into 8 pieces.

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

Source: Adapted from Ina Garten for the Food Network

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Metamorphosis Monday
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Skip to My Lou
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