Cheddar-Dill Scones

I have had Ina Garten's The Barefoot Contessa Cookbook for some time now but today I finally managed to cook something from it. I am an early bird, so I baked cheddar-dill scones in the morning before going to work.

Cheddar-Dill Scones

4 cups plus 1 tablespoon all-purpose 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

1. Preheat the oven to 400 degrees.

2. Combine 4 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with a paddle attachment.

3. Add the butter and mix on low speed until the butter is in pea-sized pieces.

4. Mix the eggs and cream and quickly add them to the flour-and-butter mixture. Combine until just blended.

5. Toss together the dill, cheddar, and 1 T of flour and add them to the dough. Mix until they are almost incorporated.

6. Dump the dough onto a well-floured surface and knead it gently for 1 minute, until the cheddar and dill are well distributed.

7. Roll the dough ¾-inch thick. Cut into 4-inch squares and then in half diagonally to make triangles.

8. Brush the tops with egg wash.

9. 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.

My version: Again I halved the recipe and I used regular cheese which I usually put on sandwiches. I didn't use mixer, I think you'll get the best results mixing flour and butter with your fingers, and you're saving yourself from cleaning the mixer :). Next time I'd use a bit less butter, I needed to add more flour than recipe called for.

Valuation: good scones, best eaten warm and with tiny bit of butter. Makes great breakfast.

Recipe adapted from: The Barefoot Contessa Cookbook by Ina Garten