There’s nothing like hot scones right out of the oven. Crusty on the outside and soft on the inside. Just split those babies open and spread them with butter. Make sure it’s real butter. Absolutely delicious! These particular scones are filled with chunks of sharp cheddar cheese and fresh minced dill, and the dough is so easy to work with. Just roll it out so that it’s about 3/4 of an inch thick.
Then cut the dough into 4-inch squares, and cut the squares diagonally so that your scones are in the shape of triangles. Transfer them to a baking sheet lined with parchment paper.
Then brush them with an egg wash.
Bake them in the oven for 20-23 minutes, and they turn out perfectly. I like how some of the chunks of cheese melt out of the scones and get a little bit crunchy.
These are wonderful, and not very difficult to make. I think you’re gonna like them!
Recipe by Barefoot Contessa/Slightly Adapted by Winner Dinners
Makes about 16 scones
4 cups plus 1 tablespoon flour
2 tablespoons baking powder
2 teaspoons salt
3/4 pound (3 sticks) butter, diced
5 eggs, lightly beaten
1 cup heavy cream
1/2 pound extra-sharp cheddar cheese, small-diced
1 cup (about 1.3 ounces) minced fresh dill
1 egg beaten with 1 tablespoon milk, for egg wash
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 add them to the flour and butter mixture. Combine until just blended. Preheat the oven to 400 degrees. 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. Transfer the triangles to baking sheets lined with parchment paper. Brush the tops with egg wash. Bake for 20 to 23 minutes, or until the outside is crusty and the inside is fully baked.