Who doesn’t love Ina Garten? I know I do. I have three of her cookbooks and haven’t been disappointed in a recipe, yet. Today I made her recipe for cheddar dill scones. I am making tomato soup today with some grilled shrimp and thought the scones would be a lovely way to bring it all together. It just so happens that I’m invited to a seafood boil tomorrow afternoon, so I’ll be setting aside some scone dough to bake up for tomorrow along with the sangria (recipe link here) and an English Coffee and Walnut Cake for the birthday girl (recipe to come).
I loved the scones (what’s not to love if there are three sticks of butter in the recipe), but I did make one modification and would make another if I had it to do over. Ina’s recipe calls for a petite dice of the cheddar. I would shred the cheese next time for a less lumpy/more incorporated cheese scone. I also decreased the amount of dill, quite frankly because one cup of dill seemed excessive. I think I made the right choice for my taste.
Cheddar Dill Scones
adapted from Ina Garten
- 4 cups plus 1 tablespoon all-purpose flour, divided
- 2 tablespoons baking powder
- 2 teaspoons salt
- 3 sticks (3/4 cup) cold, unsalted butter, cut into cubes
- 4 large eggs, beaten lightly
- 1 cup cold, heavy cream, plus extra for brushing scones
- 8 ounces extra-sharp cheddar cheese, shredded or small diced
- 1/3 cup minced dill weed
Preheat oven to 400 degrees F.
Combine the 4 cups flour, baking powder, and salt in a large bowl. Whisk together to combine. Add the butter and cut it into the flour, using a pastry cutter, until the butter is in pea-sized pieces. Add the eggs to the cream and stir to combine, then add it to the flour mixture, combine just until blended. Toss the cheddar and dill with the reserved tablespoon of flour and then add it to the dough, mixing just until incorporated. You want your butter to remain as cold as possible, so don’t over-mix.
Dump the dough onto a well-floured surface and knead it just until it comes fully together. Roll the dough, using a floured rolling pin until it is about 1/2 inch thick. Using a small round biscuit cutter, begin cutting out rounds of dough. After you cut as many rounds as you can, gather up your scraps and quickly combine them into a ball. Place the ball of dough in the refrigerator before rolling it out again to cut more rounds, preventing your butter from melting. Repeat this process until you have used all your dough. At this point, you can set some of the rounds on a cookie sheet, in a single layer, to freeze for later use. Once they are frozen, toss them into a freezer bag for storage.
If you are planning to bake the scones for immediate consumption, spread the scones apart, allowing at least two inches between scones, on a cookie sheet. Brush the tops of the scones with heavy cream. Bake for 15-20 minutes until the tops are lightly golden. Enjoy your delicious scones!