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
2 T baking powder
2 t salt
3/4 pound (3 sticks) cold unsalted butter, diced
4 extra-large eggs, beaten lightly
1/2 pound extra-sharp yellow Cheddar, small-diced
1 egg beaten with 1 tablespoon water or milk, for egg wash
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