Photo: Cheddar-Dill Scones Recipe
Ingredients
- 4 cups plus 1 tablespoon all-purpose flour, divided
- 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, small-diced
- 1 cup 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. 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.
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By Big Fat Smiling...
New England
on December 16, 2011
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Pretty Good! Light, flaky, crispy..... missing a little something, then again, i DID use skim milk instead of heavy cream and dried dill instead of fresh.
Overall, quite tasty. Mine cooked in about 17 minutes, but that just might be my oven.
I could definitely see scallions and bacon would be delicious, as others mentioned. Would go great for either breakfast, lunch or dinner.
By MJones2
on November 28, 2011
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I can't believe all the positive reviews this recipe is getting. While the texture of the scones is amazing, the taste of dill is truly horrid. No one in my family would eat more than one bite. I'm going to try again with bacon and onions instead, but I would never make this recipe again as it's listed.
By sherry Tatar
Murrieta, CA
on November 27, 2011
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Ina is my hero! These scones are compared to the Cheesey Biscuits served at Red Lobster. The only difference is that mine are fresh out of the oven. I will be making them for a Ladies Tea this weekend for 60 divine women. I saw in a another review that I can freeze them successfully. I'm going to trust my fellow baker and do the same. Thanks Ina!
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