Barefoot Contessa Cheddar Dill Scones - Ina Garten

Total Time
30mins
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

Directions

  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.

Reviews

(1)
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 06, 2013

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