Where has the week gone? I haven't spent much time on the computer this week. Amazing how much you get done when that happen, isn't it?! Anyway, the promised brunch recipes are coming, just a bit slower than I thought. Tomorrow night I have a group of kiddos coming over to watch our first outdoor movie of the year. Hope we don't freeze! Hope I can get a fire going in the fire pit so they can roast some marshmallows. I'll be back with more recipes next week, till then I will leave you with this one for cheddar and dill scones. I made them a few days in advance, let them cool, then froze them. I took them out of the freezer and let them sit on the counter while the oven warmed to 350, then I put them in for 10 minutes, uncovered. These flaky, tasty, light as air scones are highly addictive and make enough to feed a crowd!!
- 4 cups plus 1 tablespoon flour, divided
- 2 tablespoons baking powder
- 2 teaspoons salt
- 3/4 pound cold unsalted butter, diced
- 4 extra-large eggs, beaten lightly
- 1 cup cold heavy cream
- 1/2 pound extra-sharp yellow Cheddar, small-diced
- 1 cup minced fresh dill
- 1 egg beaten with 1 tablespoon water or milk, for egg wash
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.