A dear friend came to visit last weekend. After a long cross-country flight and a long night of sleep thwarted by jet lag, I thought she deserved to wake up to baked goods.
This recipe was inspired by Ina Garten’s cheddar dill scone recipe, however, I wound up modifying the recipe from the strawberry scones I baked a few months ago. Ina’s recipe (and many of the other scone recipes out there) all use eggs, whereas this one, which originated at Confessions of a Tart, does not. That makes it so much easier to mix up the night before and can sit in the fridge overnight, waiting to be baked in the morning. Perhaps dough containing eggs will do that too, but since I’ve had such good luck with this strawberry scone recipe, that I decided not to tempt fate. I tweaked the basic recipe a little, adding extra cream to account for the loss of moisture from the berries and the addition of cheese, and upping the salt a bit.
2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
6 tablespoons butter, in cubes, slightly softened
1 cup half-and-half or cream or cold buttermilk
4 ounces grated cheddar
1/2 cup minced fresh dill
Combine flour, baking powder and salt. Add butter, using a pastry cutter or your fingers to evenly mix the butter into flour. Stir in dill and cheddar; then add cream/half-and-half/buttermilk all at once. Gently stir dough until it holds together.
Turn onto a lightly floured surface and knead a few times to incorporate dry ingredients. Be gentle so you don’t overwork the dough. Sprinkle dough with flour if it gets sticky.
Pat the dough into a circle 3/4 inch thick. At this point, I wrapped it up in plastic wrap and stuck it in the fridge to bake in the morning. But, either way, just before you bake, preheat oven to 400 degrees. Lightly grease a cookie sheet or cover it in parchment. Don’t skip this step or the cheese will drip out and burn on the pan.
Cut circle into 6-8 wedges, then transfer wedges to the cookie sheet, leaving at least 1/2 inch of space between them. Bake 20-25 minutes or until the tops are beginning to brown and spring back when you push them.
The scones will be quite rich, but very yummy. A perfect breakfast to start off a day of wine tasting.