Cheddar-Dill Scones

Name: Cheddar-Dill Scones
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

4.4

(110)

www.foodnetwork.com

Your recipes

Servings: 16

Cost: $1.42 /serving

Author : Ina Garten

american scone recipes dairy recipes

Ingredients

Remove All · Remove Spices · Remove Staples

4 cups plus 1 tablespoon all-purpose flour, divided2 tablespoons baking powder2 teaspoons salt3/4 pound cold unsalted butter, diced4 extra-large eggs, beaten lightly1 cup cold heavy cream1/2 pound extra-sharp yellow Cheddar, small-diced1 cup minced fresh dill1 egg beaten with 1 tablespoon water or milk, for egg wash

Export 6 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Preheat the oven to 400 degrees F.

Step 2

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.

Step 3

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.