Ina's Cheddar-Dill Scones

These cheesy and delicious scones are just such a great apetizer. Try them yourself.

• Ready In: 30 mins
• Serves: 16
• Yields: 1 large

Ingredients

• 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 water or milk, for egg wash)
• 1  tablespoon water (for egg wash) or 1  tablespoon milk (for egg wash)

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.