Cheddar Dill Scones

I saw these on Annie's Eats and knew I had to make them- they looked so good (just like everything else that Annie makes!). I was waiting for the perfect opportunity, and this Sunday I created it! I decided to make a full supper for once on the weekend.

Our menu for a Sunday afternoon dinner was:
Herb Roasted Turkey Breast with Roasted Vegetables
Cheddar Dill Scones
Apple Tart with Homemade Caramel Sauce

Cheddar Dill Scones
2 cups plus 2 tsp. all-purpose flour
1 tbsp. baking powder
1 tsp. salt
12 tbsp. cold unsalted butter, diced
2 large eggs, lightly beaten
1/2 cup cold heavy cream
4 oz. extra sharp yellow cheddar cheese, diced small
1/2 cup minced fresh dill
1 egg beaten with tbsp. water or milk, for egg wash

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.

Combine 2 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is in pea-sized pieces. Whisk together 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 2 teaspoons flour and add them to the dough. Mix until they are almost incorporated.

Transfer the dough to a floured work surface and knead for 1 minute, until the cheddar and dill are well distributed. Roll the dough into a 3/4-inch thick, 8-inch square. Divide into 4-inch squares and then cut those in half diagonally to make triangles. Transfer the dough triangles to the prepared baking sheet. Brush the tops with egg wash. Bake in the preheated oven for 20-25 minutes, until golden and the inside is fully baked.

Source: adapted from The Barefoot Contessa Cookbook

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