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Cheddar-Dill Scones Recipe

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This recipe for Cheddar-Dill Scones is from The Winter Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 cups, plus 1 tbsp all-purpose flour, divided
2 tbsp baking powder
2 tsp 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 tbsp water or milk, for egg wash
Directions:
Directions:
Preheat the oven to 400F

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 tbsp of flour and add them to the dough. Mix until they are almost incorporated.

Dump the dough not 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 squared and then in half diagonally to make triangles. Brush the tops with egg wash.

Bake on a baking sheet lined with parchment paper for 20-25 minutes, until the outside is crusty and the inside is filly baked.
Number Of Servings:
Number Of Servings:
Makes 16 large scones
Personal Notes:
Personal Notes:
If you want to make smaller scones, you'll have to adjust the baking time. I try to get 24 smaller scones out of this recipe.

 

 

 

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