BAREFOOT CONTESSA CHEDDAR DILL SCONES - INA GARTEN

Barefoot Contessa Cheddar Dill Scones - Ina Garten image

Provided by CindiJ

Categories Scones

Time 30m

Yield 16 large scones

Number Of Ingredients 11

4 cups all-purpose flour, divided
1 tablespoon all-purpose flour, divided
2 tablespoons baking powder
2 teaspoons 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 1 tablespoon milk, for egg wash

Steps:

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, until the outside is crusty and the inside is fully baked.

Nutrition Facts : Calories 403.5, Fat 29.5, SaturatedFat 17.9, Cholesterol 155.6, Sodium 548.5, Carbohydrate 25.4, Fiber 0.9, Sugar 0.3, Protein 9.5