Hi bloggies! I hope you're having a great weekend!
We saw The Avengers yesterday, and I woke up super early this morning to make these scones to share with friends ...
I know it's pretty risky to debut a new recipe when you're the one in charge of bringing the food, but Barefoot Contessa has never let me down. Even with a few minor miscalculations, everybody still loved these. For instance, I had only 3/4 cup of dill, I used extra sharp yellow instead of white cheddar, and the scones were pretty misshapen.
Todd and I are off to the gym to do ZWOW 16! It's looks like we're gonna push ourselves pretty hard for this one!
Cheddar Dill Scones
Barefoot Contessa, makes about 16
4 cups plus 1 tablespoon APF, divided
2 tablespoons baking powder
2 teaspoons salt
3/4 pound cold unsalted butter, diced
4 extra-large eggs, beaten lightly
1 cup cold heavy cream
1/2 pound extra-sharp yellow Cheddar, small-diced
1 cup minced fresh dill
1 egg beaten with 1 tablespoon water, for egg wash
Preheat the oven to 400 degrees F.
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 heavy cream and quickly add them to the flour-and-butter mixture. Combine until just blended. Toss together the cheddar, dill, and 1 tablespoon 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 a baking sheet lined with parchment paper for 20 to 25 minutes (depending on thick they are & how crusty you want them), until the outside is crusty and the inside is fully baked.