I tried this recipe earlier this spring and I loved it. It comes from Ina Garten's cookbook, the Barefoot Contessa Cookbook. This savory treat is similar to a biscuit, but a bit denser and richer. I like using the yellow variety of specialty sharp-cheddar cheese (like you would find in the specialty cheese section of your grocery store) but you can use any good sharp or extra-sharp cheddar cheese in this. You can also use fresh dill (which is what the original recipe calls for) or you can do what I did and use dried "dill weed." I am also cutting the original recipe in half here, but you can double it to make the full original amount. Enjoy!
Ingredients:
2 cups all-purpose flour
1 Tablespoon baking powder
1 teaspoon salt
1 1/2 sticks cold unsalted butter, diced
2 extra-large (or three medium-large) eggs, beaten lightly
1/2 cup cold heavy cream
1/4 pound sharp yellow cheddar cheese, small-diced
3-4 Tablespoons dried dill weed (or 1/2 cup minced fresh dill)
1/2 Tablespoon all-purpose flour
1 egg beaten with 1/2 Tablespoon heavy cream
Preheat the oven to 400ºF. Line a baking sheet with parchment paper.
Combine the 2 cups of flour, baking powder, and salt in the bowl of an electric mixture fitted with the paddle attachment. Add the butter and mix on low speed until the butter is in pea-sized pieces. Mix the eggs and 1/2 cup heavy cream and quickly add them to the flour-and-butter mixture. Combine until just blended. (Dough should be shaggy-looking.) Toss together the dill, cheese, and 1/2 Tablespoon flour and add that 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. Pat dough out to 3/4 inch thick. Cut into 4 inch squares and then in half diagonally to make triangles. Arrange the triangles on the baking sheet and brush the tops with the egg and cream mixture. Bake until the outside is crusty and the inside is fully baked, about 15-20 minutes.
Makes 8 large scones.
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