Recipe courtesy of Ina Garten
Episode: Ladies Who Lunch
Cheddar-Dill Scones
Yield:
16 large scones
Level:
None
Yield:
16 large scones
Level:
None

Ingredients

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.

IDEAS YOU'LL LOVE

Buttermilk Scones

Recipe courtesy of Melissa d'Arabian

Maple-Pecan Scones

Recipe courtesy of Ree Drummond

Thailand Scones

Recipe courtesy of Craftsman and Wolves

Cheddar-Dill Scones

Recipe courtesy of Ina Garten

Scones

Recipe courtesy of Alton Brown

Scones

Recipe courtesy of Martha Stewart

Scones

Recipe courtesy of Windsor Court Hotel

Scones

Recipe courtesy of Royale Cafe

Scones

Recipe courtesy of Alton Brown

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          Get Cooking