Cheddar Dill Scones
Author: Maureen Shaw
Recipe type: Bread
Cuisine: English
Serves: 8
- 2 cups plain flour
- 1 tablespoon plain flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 170 grams (6 oz) cold butter, chopped
- 2 large eggs, lightly beaten
- ½ cup cold heavy cream (or half and half)
- 113 grams (4 ounces) (or one cup) Cheddar cheese, grated
- 2 heaping teaspoons fresh dill, finely chopped
- ¼ cup parsley, finely chopped
- 1 egg beaten with 1 tablespoon of milk, for the egg wash
- Preheat the oven to 200°C/400°F.
- Combine 2 cups of flour, baking powder and salt in the bowl of an electric mixer fitted with a paddle attachment. Mix on low to combine.
- Add the butter and mix on low speed until the butter is in pea-sized pieces.
- In a measuring cup, beat the eggs and heavy cream and quickly add them to the flour-and-butter mixture.
- Combine until just blended.
- Toss together the cheese, dill, parsley and 1 tablespoon of flour and add them to the dough. Mix until they are almost incorporated.
- Place the dough onto a well-floured surface and knead 4-5 revolutions, until the cheddar and herbs are distributed.
- Roll the dough ¾-inch thick and cut into wedges or use a round cookie cutter,
- Brush the tops with the egg wash.
- Bake on a baking sheet lined with parchment paper for 15-18 minutes, until the outside is golden brown and the inside is fully baked.
Recipe by Orgasmic Chef at https://orgasmicchef.com/how-to-make-cheddar-dill-scones/
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