From The Barefoot Contessa
Makes 16 large scones
[From the book] "Years ago, a food writer from The New York Times called to ask if we made our famous scones in different flavors. I said, "Oh, yes, we make cheddar-dill scones and strawberry scones." Of course, I had never made either one, so I immediately went to work to create both recipes. They have been on the menu at Barefoot Contessa ever since."
Makes 16 large scones
| 4 c plus 1 T | all-purpose flour |
| 2 T | baking powder |
| 2 tsp | salt |
| ¾ lb | cold unsalted butter, diced |
| 4 | extra-large eggs, beaten lightly |
| 1 c | cold heavy cream |
| ½ lb | extra-sharp yellow cheddar cheese, small-diced |
| 1 c | minced fresh dill |
| 1 | egg beaten with 1 T water or milk, for egg wash |
- Preheat the oven to 400 degrees.
- 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 cream and quickly add them to the flour-and-butter mixture. Combine until just blended.
- Toss together the dill, cheddar, and 1 T 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 gently for 1 minute, until the cheddar and dill are well distributed.
- Roll the dough ¾-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.
