Friday, May 15, 2009

Cheddar Dill Scones !

2cps + 2 tbs AP Flour
1 tbs baking powder
1 tsp salt
12 tbs unsalted butter
2 lg eggs beaten
1/2 cp cold heavy cream
4 oz extra sharp cheddar cheese, diced
1/2 cp minced fresh dill
1 egg beaten w/ water (egg wash)

-Preheat oven to 400 degrees and line a baking sheet with parchment paper
-combine 2 cps of flour, baking powder, and salt in a mixing bowl, add butter and mix on low speed until the butter is about the size of a pea. Whisk together the eggs and heavy cream and add quickly to the flour-butter mixture until just blended. Toss together the cheddar, and dill with the remaining 2 tbs of flour and add to the mixture.
-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" square. Divide into 4 squares and cut diagonally in half to make triangles. Brush with egg wash and bake for 20-25 minutes.