Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Barefoot Contessa Cheddar Dill Scones - Ina Garten Recipe
    Lost? Site Map

    Barefoot Contessa Cheddar Dill Scones - Ina Garten

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    CindiJ's Note:

    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!

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    My Private Note

    Ingredients:

    Yield:

    large s ...

    Units: US | Metric

    Directions:

    1. 1
      Preheat the oven to 400 degrees F.
    2. 2
      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.
    3. 3
      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.

    Browse Our Top Scones Recipes

    Ratings & Reviews:

    • on August 07, 2013

      55

      This is an excellent recipe! I used 2 tsp. dried Italian her s rather than the dill and next time will use milk rather than heavy cream to cut the calories a bit. However the original recipe is luscious and my family agreed!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Barefoot Contessa Cheddar Dill Scones - Ina Garten

    Serving Size: 1 (1650 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 403.5
     
    Calories from Fat 265
    65%
    Total Fat 29.5 g
    45%
    Saturated Fat 17.9 g
    89%
    Cholesterol 155.5 mg
    51%
    Sodium 548.5 mg
    22%
    Total Carbohydrate 25.4 g
    8%
    Dietary Fiber 0.8 g
    3%
    Sugars 0.3 g
    1%
    Protein 9.5 g
    19%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites