Sunday, March 4, 2012

Cheddar Dill Scones

Is there someone in your life who is brutally honest with you?  My editor (and husband), David, is that person.  I wrote a post, emailed it to him (he is sitting in the other room but I wouldn’t want to have to get up) for review, and he calls out “I don’t like your post.”  Ouch!  Should I take that with the “love” that was intended or was it just a rough day on the golf course? 

I tried this recipe recently because I missed a sandwich that we used to eat when we lived in New York.  My NYC friend, Chris T., claims that this bakery is no longer open (on Columbus, west side, upper 60’s – and no, not Columbus Bakery) then again, it has been 12 years.  They made a grilled chicken sandwich on a cheddar scone and if you were not there by noon, they ran out.  My version of the sandwich wasn’t nearly as good as I remember but the scones themselves are!

Now I am trying it out again as a potential item for my cousin Carrie’s upcoming baby shower.  I thought making these scones in a bite size morsel could be a good option for our shower menu.  I tried a heart shape but think I will revert to the tried-and-true triangle. 

    Cheddar Dill Scones
  1. 2 C plus ½ T all-purpose flour
  2. 1 T baking powder
  3. ½ t salt
  4. 1 ½ sticks (or 12 T) of unsalter butter, cold and diced
  5. 2 extra-large eggs, lightly beaten
  6. ½ C heavy cream
  7. ¼ lb sharp yellow cheddar cheese, small-diced
  8. ½ C minced fresh dill
  9. 1 egg beaten with 1 T water or milk, for egg wash
Preheat the oven to 400 degrees.

Combine 2 cups of flour, baking powder and salt in the bowl of an electric mixer with a paddle attachment.  I have no idea where the paddle is so I used the flat beater instead.  Add the butter and mix at 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.  Add the cheddar, dill and 1 T of flour.  Mix until they are almost incorporated.

Put the dough onto a well floured surface and knead for 1 minute.  Roll the dough 3/4 inch thick.  Keep extra flour handy because this dough is sticky!  Cut into 4 inch squares or whatever size/shape you choose.  Line the baking sheet with parchment paper and place scones on top.  Brush the top with egg wash.  Bake for 20-25 minutes until the inside is fully baked and crispy on the outside.

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