Growing up in a British home, scones were a common thing to find in my household. I love a sweet scone with tea anytime. But, how about switching it up to something savory? Since cheese is the new chocolate (well, at least for me), why not put cheese in a scone? I found this great recipe for a Cheddar Dill Scone that my guests love. It has layers of flakiness like you would not believe. It is indulgent, but my guests are on vacation! Here is the recipe:
Cheddar Dill Scones
4 Cups plus 1 tablespoon all-purpose flour, divided
2 tablespoons baking powder
2 teaspoons salt
3/4 pound cold unsalted butter, diced
4 extra large eggs, beaten lightly
1 Cup cold heavy cream
1/2 pound extra sharp yellow cheddar, small diced
1 Cup minced fresh dill
1 egg beaten with 1 tablespoon of water or milk for egg wash
Preheat the oven to 400 degrees F
Combine 4 Cups of flour, the baking powder, and salt in a bowl of an electric mixer fitted with a paddle attachment. Add the butter and mix on low speed until the butter is in pea-sized pieces. Mix 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 1 tablespoon of flour and add them to the dough. Mix until they are almost incorporated.
Brush the tops with egg wash. Bake on a baking sheet lined with parchment paper for 20 to 25 minutes, until the outside is crusty and the inside is fully baked.
This scone has butter baked into it, so I don’t even need to put out butter. These scones are wonderful served warm.