Cheddar Dill Scones Food

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.

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.

BAREFOOT CONTESSA CHEDDAR DILL SCONES - INA GARTEN

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.

HERB-CHEDDAR SCONES

Steps:

• Preheat oven to 425 degrees. Line a baking sheet with parchment. In a large bowl, whisk together flour, baking powder, salt, and pepper. Toss butter in flour mixture to evenly coat, then press between your fingers until mixture has the texture of coarse meal, with a few pea-size pieces remaining. In another bowl, whisk together cream and eggs.
• Make a well in flour mixture; add egg mixture, cheddar, scallions, and dill. Stir together with a fork until dough begins to form but mixture is still crumbly. Turn out onto a lightly floured surface; knead just to combine (do not overwork). Pat out 1/2 inch thick. With a floured 2 3/4-inch biscuit cutter, cut out rounds, as closely together as possible; place on prepared sheet. Gather scraps; pat out again and repeat.
• Brush tops with cream; sprinkle with more dill and scallions. Bake, rotating sheet halfway through, until golden brown, 23 to 25 minutes. Let cool completely.

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.

SAVORY LEMON DILL PARMESAN SCONES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper.
• Stir 1/2 teaspoon lemon juice into soy milk in a small bowl to make mock buttermilk. Let sit until curdled, 5 to 10 minutes.
• Mix flour, 3 tablespoons lemon juice, sugar, baking powder, dill, and salt together in a large bowl using a fork. Mix in butter with a pastry blender until dough starts to clump together.
• Whisk mock buttermilk, remaining 2 tablespoons lemon juice, and egg together in a bowl. Pour over dough and mix gently with a fork just until incorporated.
• Dust work surface lightly with flour. Turn out dough and pat into an 8-inch disc. Fold in half and gently flatten back out into a disc. Repeat folding and flattening the dough 3 more times, to build fluffy layers in the dough.
• Transfer disc of dough to the baking sheet and brush with beaten egg. Cut into 8 wedges and pull wedges apart so they are not touching.
• Bake in the preheated oven until lightly golden, about 10 minutes.
• Remove scones from oven. Combine Parmesan cheese and black pepper together in a small bowl; sprinkle on top of the scones.
• Return to the oven and bake until golden brown and edges look dry, about 10 minutes more.