Baking | Brunch | Quick Breads
Cheddar-Dill Scones
These Cheddar-Dill Scones are one of my favorites from Ina Garten. They’re packed with so much flavor from the cheddar and dill. Perfect for brunch, or a mid-day snack. I love that the base recipe is very versatile and can be adapted a hundred different ways. They’re tender, moist and so good!
Cheddar-Dill Scones
These scones are so easy to make and super flavorful. You can adapt the base recipe so many different ways.
Servings: 8
Equipment
- Mixing bowls
- Baking sheets
- Pastry Brush
Ingredients
- 4 cups all-purpose flour divided
- 2 tablespoons baking powder
- 2 teaspoons salt
- 1 1/2 cups 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
Instructions
- Preheat the oven to 350°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. Allow to slightly cool before eating. Serve warm. Store any leftovers covered in the refrigerator. Reheat before eating. Enjoy!
Notes
Taken from Ina Garten.
