Cheddar-Dill scones just fresh out of the oven can complement a nice seafood dish, as well as pair nicely with a warm tomato soup. Easy to make, you can freeze what you do not use and just bake a few on a cold winter afternoon. If you are not a fan of fresh Dill, well use fresh Rosemary. Either way you can’t lose with Cheddar-Dill scones.
4 cups all-purpose flour plus 1 tablespoon, divided.
2 Tbsp of baking powder
2 tsp of salt
1 cup of finely chopped dill or 2 Tbsp Dried Dill
3/4 pound of cold unsalted butter, diced
4 extra-large eggs, beaten lightly
1 cup of cold heavy cream
1/2 pound of extra-sharp yellow cheddar, small-diced or shredded.
1 egg beaten with 1 tablespoon water for egg wash.
Pre-heat the oven to 400 degrees F.
Combine 4 cups of flour, the baking powder, and salt in the bowl of an electric mixer, or food processor. Add the butter and mix on low-speed until the butter is in pea-sized pieces, if using a food processor 5 pulses. 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 or flour an 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.