Barefoot Contessa Cheddar Dill Scones - Ina Garten

Total Time
Prep 10 mins
Cook 20 mins

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!

Ingredients Nutrition


  1. Preheat the oven to 400 degrees F.
  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. 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.
Most Helpful

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!

Coppertop1959 August 07, 2013