Recipe | Cheddar + Dill Scones


Where has the week gone?  I haven't spent much time on the computer this week. Amazing how much you get done when that happen, isn't it?!  Anyway, the promised brunch recipes are coming, just a bit slower than I thought.   Tomorrow night I have a group of kiddos coming over to watch our first outdoor movie of the year.  Hope we don't freeze!  Hope I can get a fire going in the fire pit so they can roast some marshmallows.   I'll be back with more recipes next week, till then I will leave you with this one for cheddar and dill scones.  I made them a few days in advance, let them cool, then froze them.  I took them out of the freezer and let them sit on the counter while the oven warmed to 350, then I put them in for 10 minutes, uncovered.  These flaky, tasty, light as air scones are highly addictive and make enough to feed a crowd!!


Ingredients

  • 4 cups plus 1 tablespoon flour, divided
  • 2 tablespoons baking powder
  • 2 teaspoons salt
  • 3/4 pound 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, for egg wash

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.
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