A tasty savory scone!
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.
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