Foodie Friday - Cheddar Dill Scones

To say we love these would be an understatement. A few years ago the family I worked for asked me to whip these up to accompany some soup they were having for dinner. It was my first time making them and I haven’t stopped since. These are so good.

They’ve become my go-to recipe when asked to bring bread to an event, like our bible study luncheon and they often accompany soup or chili at our house. Often I’ll adapt them depending on what we have in our fridge and to accommodate my husband’s taste they often become cheese scones as he’s not as fond of the dill. If making them into cheese scones I like to either use pepper jack or an aged cheddar to allow the cheese to shine.

Other adaptations I almost always make because I don’t usually have extra large eggs and heavy cream on hand: large eggs and milk (recipe illustrates that).

Ina Garten’s Cheddar Dill Scones

adapted from here

Ingredients
2 cups plus 1 tablespoon all-purpose flour, divided 
1 tablespoons baking powder
1 teaspoons salt 
1/4  pound cold unsalted butter + 2T, diced
2 large eggs, beaten lightly
1/2 cup cold heavy cream (or milk)
1/4 pound extra-sharp yellow Cheddar, small-diced (or cheese of choice)           1/2 cup minced fresh dill
1 egg beaten with 1 tablespoon water or milk, for egg wash (optional)

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.