Over the past summer and fall, I was part of a local CSA. Each week, we received a variety of veggies and fruits and herbs from a local farm. For a few weeks, a large handful of dill was part of the share and I had to come up with ways to use it. I found these scones on Annie’s blog and they ended up being a delicious way to use up some dill. I froze half of what I made, and enjoyed one for breakfast this past week. I froze the scones after I had baked them, but you could also freeze the dough as well.
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 (I used milk)
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
1. Preheat the oven to 400 degrees F.
2. Combine the dry ingredients (2 cups of flour, baking powder, and salt).
3. Add the diced butter and mix until the butter is in pea-sized bits. I used my food processor, but an electric mixer would also work. If you don’t have either a food processor or electric mixer, using either your fingers or two forks would be another way to add in the butter.
4. Whisk together the eggs and heavy cream and quickly add them to the flour-and-butter mixture. Combine until just blended. In a separate bowl, combine the cheddar, dill, and 2 teaspoons flour and add them to the dough. Mix until they are nearly incorporated.
5. Put the dough on a floured counter and knead for about a minute, until all the cheddar and dill are spread out in the dough. Using a rolling pin, roll the dough into a 8 inch square, about 3/4 of an inch thick. Divide the dough into 4, 4-inch squares and then cut those in half to make 8 triangles. These come out fairly large, so you could cut them again into smaller triangles.
6. Put the scones onto a baking sheet lined with parchment paper or greased. If desired, brush the tops with egg wash. Bake at 400 degrees F for 20-25 minutes, until the tops are browned.
From Annie’s Eats. Originally from The Barefoot Contessa Cookbook