I'm back with another recipe from Ina Garten of the Food Network.
This is one of the original recipes from her early days slaving
over the ovens in her shop, The Barefoot Contessa.
It was interesting to hear the stories of her beginnings,
like starting work at 3AM in the morning . . . OMG!
It brought back memories of having a retail store
. . . sometimes more like a nightmare, except that
following your dream gives you the determination
to do whatever it takes.
In the beginning, she only made one type of scone.
That is, until asked what other types she made.
She rattled off a list of different flavored scones that
she had yet to even make . . . the Cheddar Dill Scone
was one of them. She promptly experimented with
the recipe and this is what she came up with.
I'm glad she did!
- 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 water or milk, for egg wash
Preheat the oven to 400 degrees F.
Combine 4 cups of flour, the baking powder, and salt in the 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.
Dump the dough onto a well-floured surface and knead it for 1 minute, until the Cheddar and dill are well distributed. Roll the dough 3/4-inch thick. Cut into 4-inch squares and then in half diagonally to make triangles. 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.
Makes 16 large scones
Click here for more recipes from this episode.