best scones ever.

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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!

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One thought on “best scones ever.

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

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