Sunday, August 27, 2006

Cheddar Dill Scones

Cheddar Dill Scones
Originally uploaded by noodletown.
The weather is turning cooler, so I'm thinking quite a bit about breads and baking and my general aversion to baking things that aren't cookies or brownies. I've decided to risk failure and bake - bake things that I've always wanted to bake, but things I've just not quite gotten around to yet. Tarts. Scones. Biscuits. Really flaky piecrusts. Croissants.
This morning I tackled a scone recipe that I've been deliciously savoring for, years. They were my ideal scone, in theory - a little cheesy, studded with fresh herbs, and perfectly flaky. They were a little challenging today, with the humidity, but I know the importance of cold butter in flaky baked goods, so I just kept things refrigerated until needed.
These are the Cheddar-Dill Scones from the Barefoot Contessa Cookbook. They taste as good as they look.
Cheddar-Dill Scones
4 c. (plus 1 T.) all-purpose flour
2 T. baking powder
2 tsp. salt
3/4 lb. cold unsalted butter, diced
4 extra-large eggs, lightly beaten
1 c. cold heavy cream
1/2 lb. extra sharp cheddar, small-diced
1 c. minced fresh dill
1 egg, beaten with 1 T. water or milk, for egg wash

Preheat oven to 400 degrees.

Combine 4 c. of flour, baking powder & salt in the bowl of an electric mixer fitted with paddle attachment. Add butter and mix on low, until the butter is in pea-sized pieces. Mix the eggs & heavy cream together & quickly add them to the flour & butter mixture. Combine until just blended. Toss together the cheese, dill & 1 T. of flour - then add to the dough & mix until they are almost incorporated.
Dump the dough onto a well-floured surface and knead 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 the egg wash. Bake on a parchment paper-lined baking sheet for 20-25 minutes, until the outside is crusty and the inside is fully baked.


Anonymous said...

These are like a little larger, slightly more dense Red Lobster cheddar biscuits! Nice work.

- jw, speaker pro temp of the KC Bacon Club


I'm gonna try it as soon as possible. They looks yummy ! Thank you for sharing...
Best, Yildiznaf