What's not to love about scones? They're the perfect treat to pair with a lovely cup of English tea. I enjoy all flavors of the ordinarily sweet snack, but my ultimate favorite type is Cheddar and dill. They are so buttery and delicious, it's not even funny! The dill gives the scones a slight tangy flavor that goes perfectly with the sharpness of the Cheddar. I followed
this slightly altered version of the recipe by the Barefoot Contessa. Enjoy!
Cheddar & Dill Scones
4 cups all-purpose flour
2 tablespoons baking powder
1 1/2 teaspoons of kosher salt
3/4 pound cold unsalted butter, diced
4 extra-large eggs, beaten
1 cup cold half and half
1/2 pound extra-sharp yellow Cheddar, shredded
4 tablespoons of dry dill
1 egg beaten with 1 tablespoon water or milk, for egg wash
Directions:
Preheat the oven to 400 degrees F.
Combine the flour, 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 small dime-sized pieces. In a separate bowl, mix the eggs & half and half. Quickly add them to the flour/butter mixture. Combine until blended. Add the Cheddar and dill 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 17-20 minutes, or until the tops are golden brown.
