I love cheddar, and dill is probably my favorite herb, so needless to say once I saw these I was immediately intrigued.  Eventually I ended up with 1/2 a package of remaining dill, and I thought YUM!  My only change was that, as you can see, the cheddar tends to “weep” while melting.  I think next time I’d like to try using freshly shredded cheddar and see how that works!

Cheddar Dill Scones

  • 2 cups plus 2 tsp. all-purpose flour
  • 1 tbsp. baking powder
  • 1 tsp. salt
  • 12 tbsp. cold unsalted butter, diced
  • 2 large eggs, lightly beaten
  • 1/2 cup cold heavy cream
  • 4 oz. extra sharp yellow cheddar cheese, diced small or shredded
  • 1/2 cup fresh dill, minced
  • 1 egg beaten with  tbsp. water or milk, for egg wash (I didn’t use.)

Preheat the oven to 400 degrees F.  Line a baking sheet with parchment paper.

Combine 2 cups of flour, baking powder, and salt in the bowl of an electric mixer fitted with the paddle attachment.  Add the butter and mix on low speed until the butter is in pea-sized pieces.  Whisk together 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 2 teaspoons flour and add them to the dough.  Mix until they are almost incorporated.

Transfer the dough to a floured work surface and knead for 1 minute, until the cheddar and dill are well distributed.  Roll the dough into a 3/4-inch thick, 8-inch square.  Divide into 4-inch squares and then cut those in half diagonally to make triangles.  Transfer the dough triangles to the prepared baking sheet.  Brush the tops with egg wash.  Bake in the preheated oven for 20-25 minutes, until golden and the inside is fully baked.

Recipe found at Annie’s Eats, adapted from The Barefoot Contessa Cookbook

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