Zutaten für Barefoot Contessa Cheddar Dill Scones Ina Garten
- 4 cups + 1 tablespoon all-purpose flour
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 cup (2 sticks) unsalted butter
- 2 large eggs
- 1/2 cup heavy cream
- 1 1/2 cups shredded sharp cheddar cheese
- 2 tablespoons chopped fresh dill
- 1 large egg
- 1 teaspoon water
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Zubereitung von Barefoot Contessa Cheddar Dill Scones Ina Garten
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a large bowl, whisk together 4 cups (500g) all-purpose flour, 4 teaspoons baking powder, and 1 teaspoon salt.
- Cut in 1 cup (2 sticks, 227g) cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- In a separate bowl, whisk together 2 large eggs and 1/2 cup (120ml) heavy cream.
- Add the wet ingredients to the dry ingredients and stir gently until just combined. Do not overmix.
- In a small bowl, combine 1 1/2 cups (150g) shredded sharp cheddar cheese, 2 tablespoons fresh dill, chopped, and 1 tablespoon all-purpose flour.
- Add the cheese mixture to the dough and gently fold until almost incorporated.
- Turn the dough out onto a lightly floured surface and knead gently for 1 minute, just until the cheese and dill are evenly distributed.
- Pat or roll the dough to 3/4-inch thickness.
- Use a 4-inch biscuit cutter or sharp knife to cut out scones. Cut each scone in half diagonally to make triangles.
- Brush the tops of the scones with 1 large egg beaten with 1 teaspoon of water (egg wash).
- Bake for 20-25 minutes, or until golden brown and cooked through.
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
1g
Fat
89g
Carbs
8g
