26 September 2007

Cheddar Dill Scones

Cheddar Dill Scones
From the Barefoot Contessa herself these scones are so tender and light. I gravitate towards savory scones and have always loved a good herb/cheddar scone. When I last lived in Ontario there was a chain restaurant called Cultures. There was one in downtown Oshawa and then one in the mall as well. I could walk anywhere with my daughter in her stroller and stop for a nice salad and a Cheddar scone. She loved their fruit salad, so, it was always a nice place to have a little mother/daughter bonding.

The Contessa also changes the basic recipe up and uses things like dried cranberries and orange zest to replace the cheese and dill. They are limited only by your imagination!! I have been eating these for days!!!


**Cheddar Dill Scones**

4 cups plus 1 tablespoon all-purpose flour
2 tablespoons baking powder
2 teaspoon salt
3/4 lb cold unsalted butter, diced
4 extra-large eggs, beaten lightly
1 cup cold heavy cream
1/2 lb extra-sharp yellow Cheddar cheese, small diced
1 cup minced fresh dill
1 egg beaten with 1 tablespoon water or milk, for egg wash

Preheat the oven to 400F.

Combine 4 cups of the flour, baking powder and salt in the bowl of an electric m,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 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 for 1 minute, until the Cheddar and dill weed 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 - 25 minutes, until the outside is crusty and the inside is fully baked.

Makes 16 large scones








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17 comments:

  1. Beauty!! I made fruity scones once!:))

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  2. I love cheddar and dill - I bet these are amazing!

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  3. Tres nice! I'm a big fan of Ina and most of her recipes turn out well!

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  4. Delicious! I love scone. I usually make the sweeter version but I bet this would be awesome with some potato soup.

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  5. Wow Valli! Those scones sound sooo good. I have not made them in quite a few years. Looks like a weekend project!

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  6. thanks for your comment :) your blog is fantastic! we have similar taste in food, i scrolled all the way down and didn't see a recipe i don't HAVE to try. Especially these scones, they look awesome.

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  7. I feel like getting into the kitchen to make some right now. Too bad I have to go to work!

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  8. The combination of dill and cheddar is really good. I wish I could have some of these for breaky!

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  9. Not only are your recipes lovely but your pics are fantastic as well!
    I've answered your questions as a post on my blog!

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  10. Sounds delicious. I'd love to have some right now.

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  11. Thanks guys for visiting.
    I has some scones with vegetable soup Marye!
    Thanks for answering my questions Dharm. I will check it out!

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  12. Cheese and dill scones sound really tasty. I imagine they smell great when baking.

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  13. I love scones as you know. Savory ones look more amazing than sweet ones!

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  14. Your scones look lovely! I'm a big fan of scones but have never tried making them :)

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  15. Yum I've made the Barefoot Contessa's scones too. So delicious. I've never heard of dill in a scone before, that definitely sounds intriguing. :)

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  16. What a great recipe for a savory scone, Valli...I love the sound of these. A good scone is a wonderful thing!

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  17. My lands alive!!! What food!!! We are having a Tea for our Women's Ministries (our yearly missions project) and I was "googling" cheddar dill scones----this sounds yummy! Can't wait to do a trial run!
    Your pictures of this food are awesome---I have gained 10 lbs. just by looking!!!!
    Enjoyed my visit to your blog!!!

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Welcome to my home. Thank you so much for choosing to stay a while and for sharing our lives through food. I appreciate all your comments, suggestions, daily encouragement and support.

Val

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