Nothing says sunshine like warm baked scones, straight from the oven, right?
I had normal spring-like intentions this morning: go for a walk, eat a salad, maybe even grade in the sunshine to catch up on some work. But a serious hankering for scones hit around 11 a.m., and I couldn’t be stopped. (Plus, these scones are Christian’s favorite, and from time to time I like to do sweeping romantic gestures… like baking scones for him.)
Not to mention… Several weeks ago, when Janna and I went to the tulip festival, I picked up an awesome cast iron skillet at an antique shop. It’s perfect for scones because the pan is already divided up into triangles. This enables each side of the scones to brown, rendering the edges crispy and the middles flaky and tender. This was my first time using the pan, and its effects were magical. (I can’t help the hyperbole; I really love this pan.) I looked online to see if there were similar ones available, and this one looks great. It’s pricier than the one I bought, but I think it may be worth it for my fellow scone enthusiasts.
Christian just helped himself to one and exclaimed, “These really are the best scones ever.” See, romance! Bake yourself some scones!
Makes 8 scones
2 C white whole wheat flour
1 Tbl baking powder
1 tsp salt
6 oz cold unsalted butter (1.5 sticks), diced (preferable Irish butter because of its higher fat content; don’t judge me)
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, 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.) Add the butter and mix on low speed until the butter is in pea-sized pieces. (Or use the back of a wooden spoon. Don’t use your hands; you want to keep the butter cold.) 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 (or a crafty triangular pan!) 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!