I am in love with scones! This is the first time I have ever eaten a scone and these are delicious! I can not wait to try to make some more scones with the fresh black berries and raspberries that grow out on our land!
This is from Annie’s Eat’s blog
Cheddar Dill Scones
2 cups plus 2 tsp. all-purpose flour
1 tbsp. baking powder
1 tsp. salt
12 tbsp. cold unsalted butter, diced
2 large eggs, lightly beaten
1/2 cup cold heavy cream
4 oz. extra sharp yellow cheddar cheese, diced small
1/2 cup minced fresh dill
1 egg beaten with tbsp. water or milk, for egg wash
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
Combine 2 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with the paddle attachment. Add the butter and mix on low speed until the butter is in pea-sized pieces. Whisk together 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 2 teaspoons flour and add them to the dough. Mix until they are almost incorporated.
Transfer the dough to a floured work surface and knead for 1 minute, until the cheddar and dill are well distributed. Roll the dough into a 3/4-inch thick, 8-inch square. Divide into 4-inch squares and then cut those in half diagonally to make triangles. Transfer the dough triangles to the prepared baking sheet. Brush the tops with egg wash. Bake in the preheated oven for 20-25 minutes, until golden and the inside is fully baked.