Cheddar Dill Scones

 

 

After binge watching Ina Garten on the Food Network Channel a year or so ago, I felt compelled to try a similar recipe to what she had concocted on her cooking show; Cheddar Dill Scones.  I had been experimenting making scones from scratch on weekends, as the local café in my place of work makes and sells scones on a daily basis.  Let's just say they are addicting...and...expensive!  During the time of this scone experiment, I also had a good friend under the weather who was in desperate need of cheering up.  The first attempt turned out fantastic, but were they fantastic enough?  I only made them one additional time afterwards! 

 

Fast forward...

 

The past year or so I've had my mind fixated on this heavy-duty scone pan!  Being a lover of all kitchen gadgets, pans, etc...I thought I MUST HAVE THIS PAN!  For whatever reason, every time I'd come across the pan, it was either Christmas time, or I was in a hurry and never ended up purchasing the pan until this past weekend.  I decided to take an impromptu road trip to Galena, IL with my Mom and good friend previously mentioned.  On the downtown street of Galena there is this adorable, 2 story, kitchen shop!  A gadget lovers dream!  You'll never guess what I came across in that store (or maybe you will)... THE SCONE PAN!  The timing was perfect, and finally I now own this fantastic pan.  It seemed fitting that the first scone recipe used in my brand new pan was the Cheddar Dill Scone recipe!

 

Ingredients:

 

2 1/2 cups all-purpose flour

1/4 cup chopped fresh parsley

4 ounces (1 cup) shredded Cheddar cheese

1 tablespoon baking powder

2 teaspoons dried dill weed

1/2 teaspoon salt

3/4 cup cold, cut into chunks

1/2 cup half and half

2 eggs; slightly beaten

 

Directions:

 

Combine all ingredients except butter, half & half and eggs in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs.

Stir in half & half and eggs just until moistened.

Turn dough onto lightly floured surface; knead 1 minute or until smooth.

Divide dough in half; roll each half into 8-inch circle. Cut each circle into 8 wedges. 

Place wedges in the well greased scone pan, and bake for 15-20 minutes, or until lightly browned.