Since dill is a particularly good choice for fish I re-discovered a whole different power of this wonderful herb, and having used it sparsely, I noticed that its flavor could easily be the highlight throughout bread and scones too. I whipped up some honey butter to dab over the cheesy scones and ended up enjoying a superb breakfast. Thanks Ina for turning this baking session into a whole new way to enjoy this lovely herb!
Besides, if I were to purchase the same scone at a nice bakery, I must pay an outrageous price for it. So I've found that baking scones isn't as scary and that it's much more affordable to eat homemade scones -buttery, crunchy and fresh from the oven!
4 cups All-purpose flour(extra for kneading)
2 Tablespoon baking powder
2 tspn salt
3/4 pound unsalted cold butter , cubed
4 extra large eggs, beaten lightly
1 cup cold heavy cream
1/2 pound extra sharp yellow cheddar cheese grated
1 cup minced fesh dill (I used dried dill and 1/2 cup was enough)
1 egg beaten with 1 tablesoon milk for egg wash
1. Preheat the oven to 400 degrees F.
2. Combine flour, baking powder and salt on the bowl of an electric mixer, a glass bowl and egg beater should suffice. (I used my Kitchenaid and Paddle)
3. Add the butter and mix on low speed until the butter is in pea-sized pieces. Mix the eggs and heavy cream and quickly ass them to the flour-and-butter mixture.Combine until just blended.
4. Toss together the cheddar, dill and 1 tablespoon of flour and add them to the dough, Mix until incorporated.
5. Dump the dough onto a well-floured surface and knead it for 1 minute, until the cheddar and dill are well distributed.(Do not overmix or knead too much).
6. Roll the dough about 3/4 inch thick. Cut into 4 inch squares and then in half diagonally to make triangles. Brush the tops with egg wash.
7. Bake on a baking sheet lined with parchment paper or foil for about 20 to 25 mins, until the outside is crusty light brown and the inside is fully baked.