Inas Cheddar Dill Scones Recipes

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BAREFOOT CONTESSA CHEDDAR DILL SCONES - INA GARTEN



Barefoot Contessa Cheddar Dill Scones - Ina Garten image

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!

Provided by CindiJ

Categories     Scones

Time 30m

Yield 16 large scones

Number Of Ingredients 11

4 cups all-purpose flour, divided
1 tablespoon all-purpose flour, divided
2 tablespoons baking powder
2 teaspoons salt
3/4 lb cold unsalted butter, diced
4 extra-large eggs, beaten lightly
1 cup cold heavy cream
1/2 lb extra-sharp yellow cheddar cheese, small-diced
1 cup minced fresh dill
1 egg, beaten with
1 tablespoon water or 1 tablespoon milk, for egg wash

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.

Nutrition Facts : Calories 403.5, Fat 29.5, SaturatedFat 17.9, Cholesterol 155.6, Sodium 548.5, Carbohydrate 25.4, Fiber 0.9, Sugar 0.3, Protein 9.5

BAREFOOT CONTESSA'S CHEDDAR AND DILL SCONES



Barefoot Contessa's Cheddar and Dill Scones image

Provided by Florence Fabricant

Categories     side dish

Time 1h

Yield 3 dozen scones

Number Of Ingredients 9

2 1/2 cups grated extra-sharp cheddar cheese (about 10 ounces)
1 1/2 cups minced fresh dill
4 cups flour
2 tablespoons baking powder
3/4 teaspoon salt
3/4 pound cold sweet butter, diced
4 eggs, beaten
1 cup heavy cream
1 egg yolk

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.

Nutrition Facts : @context http, Calories 182, UnsaturatedFat 4 grams, Carbohydrate 11 grams, Fat 13 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 8 grams, Sodium 122 milligrams, Sugar 0 grams, TransFat 0 grams

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