best scones ever.



And savory at that! I usually appreciate the sweet variety, but man oh man, are these good. I decided to make them because I have a surplus of fresh dill and didn’t want it to go to waste. And imagine the possibilities! Using this basic recipe, I’m sure you could use a variety of herbs (even scallions) and cheeses.

I subbed half whole wheat flour to make them ever so slightly better for you. Inspired by this recipe by Ina Garten, which I halved because I didn’t want 16 scones; there can be too much of a good thing after all. Enjoy! lv, molly

PS- The cheese will run out of the scones slightly and cook on the pan, creating wonderful crispy cheese bits (see photo) on the outside of the scones. I could barely stop myself from eating them all…

Cheddar-Dill Scones

Makes 8 scones

1 C all-purpose flour
1 C plus 1 Tbl whole wheat flour
1 Tbl baking powder
1 tsp salt
6 oz cold unsalted butter (1.5 sticks), diced
2 extra-large eggs, beaten lightly
1/2 C cold heavy cream or buttermilk
1/4 pound extra-sharp cheddar, small-diced
1/2 C minced fresh dill
1 egg beaten with 1 Tbl water or milk, for egg wash

Preheat the oven to 400 degrees F.
Combine 2 cups of flour, baking powder, and salt in the bowl of an electric mixer fitted with a paddle attachment. (Alternatively, you can just use a mixing bowl and a spoon– that’s what I did). Add the butter and mix on low speed until the butter is in pea-sized pieces. (Or use the back of a wooden spoon.) Mix the eggs and heavy cream, and quickly add them to the flour mixture. Combine until just blended; don’t overmix. Toss together the Cheddar, dill, and 1 Tbl flour, and add to the dough. Mix until they are almost incorporated.
Put the dough onto a well-floured surface, and knead for 1 minute, until the Cheddar and dill are evenly distributed. Roll the dough 3/4-inch thick circle. Cut into circle in half, and the cut each half into 4 triangles. Brush the tops with egg wash. Bake on a baking sheet lined with parchment paper or sprayed with nonstick spray for 20 to 25 minutes, until the outside is crusty and the inside is fully baked. Enjoy!


One thought on “best scones ever.

  1. Pingback: favorite recipes of 2011. « joie de vivre!

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