In my early 20s I was received a cookbook by Ina Garten called “Barefoot in Paris” and cooked through every dish. Her recipes are foolproof and will make even a novice chef feel accomplished. I love a savory breakfast and these cheddar dill scones are one of her recipes that I’ve made so many times I know it by heart.
INA GARTEN’s CHEDDAR DILL SCONE RECIPE
Makes 12 large scones
4 cups plus 1 tablespoon all-purpose flour
2 tablespoons baking powder
2 teaspoons salt
3/4 pound cold unsalted butter
4 extra-large eggs, beaten lightly
1 cup cold heavy cream
1/2 pound extra-sharp yellow Cheddar
1 cup minced fresh dill
1 egg beaten with 1 tablespoon water or milk, for egg wash
Preheat oven to 400 degrees Fahrenheit.
Combine 4 cups flour, baking powder, and salt in the bowl of an electric mixer. (Ideally use the paddle attachment.)
Grate the butter using a large hole cheese grater and add to bowl. Mix on low speed until the mix is pebble-y. Combine eggs and heavy cream and add to bowl, mix until just blended. Set mixer on low and slowly sprinkle in cheddar and dill. (Pouring them in all at once makes it hard to evenly distribute the ingredients.)
Dump dough onto a pastry slab dusted with flour and knead for a minute to finish distributing the cheddar and dill. Divide dough into two sections and pat each into 3/4 inch thick rounds. Use a floured chef’s knife to cut into 6 wedges as seen below.
Place on a baking sheet covered with parchment paper. Brush each scone with the egg wash which will create a nice golden crust while baking.
Pop in the oven for 25-30 minutes, rotating halfway through. Remove when the edges are golden brown and serve warm.