CHEDDAR-DILL SCONES Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 4 cups plus 1 tbsp. all-purpose flour
2 Tbsp. baking powder
2 tsp Kosher salt
3/4 lb cold unsalted butter, diced
4 extra-large eggs, beaten lightly
1 cup cold heavy cream
1/2 lb. extra-sharp yellow cheddar cheese, shredded
1 cup minced fresh dill
1 egg beaten with 1 Tbsp water or milk, for egg wash
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Directions: |
Directions:Preheat oven to 400º F.
Line baking sheet with parchment paper.
Combine 4 cups of 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 pea-sized pieces.
Mix the eggs and cream and quickly add them to the flour/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 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 the prepared baking sheet for 20 to 25 minutes, until outside is crusty and inside is baked. |
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Personal
Notes: |
Personal
Notes:
A savoury scone -- wonderful served with soup or a salad at lunch.
The first time I made these, I did not have a 4-inch square cutter. I used my box grater! I cut out the square using it and then cut the scone diagonally. The triangle may not have been perfect but it worked pretty darn good.
HELPFUL HINT:
When making biscuits or scones, make sure your baking powder is fresh. If that little box has been sitting in the cupboard for a while, invest in a new box before you make your scones.
QUOTE:
"A basket of freshly baked pastries, like scones, make breakfast easy for your host the next day."
--Clinton Kelly, The Chew
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