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
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.
Ingredients:
- 2 C plus ½ T all-purpose flour
- 1 T baking powder
- ½ t salt
- 1 ½ sticks (or 12 T) of unsalter butter, cold and diced
- 2 extra-large eggs, lightly beaten
- ½ C heavy cream
- ¼ lb sharp yellow cheddar cheese, small-diced
- ½ C minced fresh dill
- 1 egg beaten with 1 T water or milk, for egg wash
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| Cheddar Dill Scones |
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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