Dillsodascones Recipes

CHEDDAR DILL SCONES

Steps:

• Heat oven to 400°F. Grease 2 baking sheets; set aside.
• Combine all ingredients except butter, half & half and eggs in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in half & half and eggs just until moistened.
• Turn dough onto lightly floured surface; knead 1 minute or until smooth.
• Divide dough in half; roll each half into 8-inch circle. Cut each circle into 8 wedges.
• Place wedges 1 inch apart onto prepared baking sheets. Bake 15-20 minutes or until lightly browned.

DILL SAUCE

Steps:

• Mix mayonnaise, dill and lemon juice well.
• Refrigerate at least one hour for blending of flavors.
• Serve on fish.

DILL SAUCE

Steps:

• Mix mayonnaise with sour cream. Add green onion, parsley, dill and salt and pepper.

SALMON WITH CREAMY DILL SAUCE

Steps:

• Line a 15x10x1-in. baking pan with heavy-duty foil; grease lightly. Place salmon skin side down on foil. Sprinkle with lemon pepper and onion salt. Top with onion and lemon. Dot with butter. Fold foil around salmon; seal tightly,, Bake at 350° for 20 minutes. Open foil carefully, allowing steam to escape. Broil 4-6 in. from the heat for 3-5 minutes or until the fish flakes easily with a fork., Meanwhile, combine the sauce ingredients until smooth. Serve with salmon.

CHEDDAR DILL SCONES

Steps:

• heat oven to 400*F.
• in medium bowl combine all ingredients except eggs and halh-and-half.
• cut in butter until crumbly.
• stir in eggs and half-andhalf just until moistened.
• turn dough onto lightly floured surface, knead until smooth about 1 minute.
• divide dough in half, roll each half into 8" (20cm) circle.
• cut each circle into 8 pie shape wedges.
• place 1inch apart on cookie sheet.
• bake for 15 to 20 minutes, or until lightly browned.

CHEDDAR-DILL SCONES

Steps:

• 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.

FRESH DILL SAUCE

Steps:

• Place the mayonnaise, sour cream, yogurt, cream cheese, scallions, dill, parsley, lemon zest, lemon juice, 2 teaspoons salt, and 1 teaspoon pepper in the bowl of a food processor fitted with the steel blade. Puree for a few seconds, until well mixed. Add the cucumber and puree for another few seconds, until combined. Pour into a container and refrigerate for a few hours to allow the flavors to develop.

BAREFOOT CONTESSA'S CHEDDAR AND DILL SCONES

Steps:

• Mix cheese and dill together lightly in bowl and set aside.
• Mix flour, baking powder and salt together. Cut in butter with pastry blender, fork or fingertips until mixture is uniformly crumbly, like corn meal. This step may also be done in food processor and mixture transferred to large bowl.
• Preheat oven to 400 degrees.
• Add eggs, all but tablespoon of cream, dill and cheese and mix very lightly but thoroughly to make soft dough. Do not overmix.
• Transfer dough to well-floured board or work surface, pat it into even square, then roll it lightly to make 12-inch square about inch thick. Mix egg yolk with remaining tablespoon of cream and brush on dough. Cut dough into 4-inch squares and cut each square on diagonal in four, to make triangles. Place triangles about 2 inches apart on greased baking sheets and bake about 20 minutes, until golden. Cool 15 minutes.

DILL SAUCE

Steps:

• Whisk together sour cream, mustard, lemon juice and dill until well blended. Chill before serving.