Cheddar & Dill Scones

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Cheddar & Dill Scones

Adapted from The Barefoot Contessa

 

Desperate to use some of my out-of-control Aerogarden dill, I sought out any recipe which would use it up and came across this little ditty. These are wonderful directly out of the oven with some butter, and the co-workers munched them up the next day with much praise!

• 4 cups plus 1 tablespoon AP flour, divided
• 2 tablespoons baking powder
• 2 teaspoons salt
• 3/4 pound cold butter, diced
• 4 large eggs, lightly beaten
• 1 cup cold heavy cream
• 1/2 pound extra-sharp old Cheddar, diced in small cubes
• 3/4 cup fresh chopped dill
• 1 egg beaten with 1 tablespoon milk, for egg wash

Directions:

1. Preheat oven to 400 degrees F.
2. Combine 4 cups of flour, salt and baking powder in a large bowl and cut in butter until pieces are pea-sized.
3. Mix the cream and eggs and add to the flour/butter mixture. Combine until just blended.
4. Toss together cheese cubes, dill and 1 tablespoon of flour and add to dough. Toss until almost incorporated.
5. Turn out dough on floured surface and knead for 1 minute, until dill and cheese are incorporated. Roll out dough 3/4" thick, cut into 4x4" squares and cut diagonally into triangles.
6. Brush tops with egg wash and bake on parchment paper lined baking sheets for 20-25 minutes until outside is crispy and inside is fully baked.