Barefoot Contessa Cheddar Dill Scones Ina Garten Recipe

Ingredients for Barefoot Contessa Cheddar Dill Scones Ina Garten

• All Purpose Flour
• 4 teaspoons baking powder
• 1 teaspoon salt
• Unsalted Butter
• Extra Large Eggs
• 1/2 cup (120ml) heavy cream
• Cheddar Cheese
• Fresh Dill
• Egg
• Water

How to Make Barefoot Contessa Cheddar Dill Scones Ina Garten

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together 4 cups (500g) all-purpose flour, 4 teaspoons baking powder, and 1 teaspoon salt.
3. Cut in 1 cup (2 sticks, 227g) cold unsalted butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
4. In a separate bowl, whisk together 2 large eggs and 1/2 cup (120ml) heavy cream.
5. Add the wet ingredients to the dry ingredients and stir gently until just combined. Do not overmix.
6. 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.
7. Add the cheese mixture to the dough and gently fold until almost incorporated.
8. Turn the dough out onto a lightly floured surface and knead gently for 1 minute, just until the cheese and dill are evenly distributed.
9. Pat or roll the dough to 3/4-inch thickness.
10. Use a 4-inch biscuit cutter or sharp knife to cut out scones. Cut each scone in half diagonally to make triangles.
11. Brush the tops of the scones with 1 large egg beaten with 1 teaspoon of water (egg wash).
12. Bake for 20-25 minutes, or until golden brown and cooked through.