Barefoot Contessa Cheddar Dill Scones Ina Garten

After watching ina make these to serve with her chicken salad this weekend i knew i would have to make these soon. i cannot wait to try!!

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.

all-purpose flour, baking powder, salt, unsalted butter, extra-large eggs, heavy cream, cheddar cheese, fresh dill, egg, water