OREO SCONES...

CHEDDAR DILL SCONES

Cheddar Dill Scones

CHEDDAR DILL SCONES BY INA GARTEN

4 cups plus 1 tablespoon all-purpose flour
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 cheese, 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.

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.

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RECIPE:

Ingredients

4 cups plus 1 tablespoon flour
2 tablespoons sugar, plus extra for sprinkling
2 tablespoons baking powder
2 teaspoons kosher salt
3/4 pound cold unsalted butter, diced
4 eggs, lightly beaten
1 cup cold heavy cream
3/4 cup raisins OR Dried strawberries or chocolate chips
1 extra-large egg beaten with 2 tablespoons milk, for egg wash

Directions

Preheat the oven to 400 degrees F.

Combine 4 cups flour, 2 tablespoons sugar, baking powder and salt in a mixer bowl.  Add the cold butter on low until it is pea-sized pieces. Add eggs and heavy cream to the dry ingredients just until blended. Mix raisins, berries or chips 1 tablespoon flour and then add to the scones quickly.

Place in a greased scone pan or roll out and cut with a biscuit cutter and lay on a parchment paper lined cookie sheet.
Brush the tops with the egg wash and sprinkle with more sugar. Bake for 20 to 25 minutes until the golden.  Adapted from Ina at Barefoot Contessa!  Love her!

 

Serve with raspberry jam and Devonshire cream:

For the cream:

Beat Together:

• 1 (3 ounce) package cream cheese
•  1 tablespoon sugar
  1 cup heavy cream