Cheddar-Dill Scones

From The Barefoot Contessa cookcbook

Preheat oven 400 degrees

Ingredients:

4 cups plus 1 tablespoon all purpose flour, divided

2 tablespoons baking powder

2 teaspoons salt

3/4 pound cold unsalted butter, diced

4 extra-large eggs, lightly beaten

1 cup cold heavy cream

1/2 pound extra sharp cheddar, shredded

1 cup minced fresh dill

1 egg beaten w/1 tablespoon water, for egg wash

Directions:

Combine 4 cups flour w/baking powder and salt in the bowl of an electric mixer fitted w/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 together. Quickly add them to the flour-and-butter mixture. Combine until just blended. Toss together the cheddar, dill and 1 tablespoon of flour. Add them to the dough. Mix until they are almost incorporated.

Dump dough onto a well floured surface and knead 1 minute, until the cheddar and dill are well distributed. Roll the dough 3/4 inch thick. Cut using cooking cutter or floured glass. Brush the tops w/egg wash.

Bake on baking sheet lined w/parchment paper for 20-25 minutes, until the outside is crusty and the inside is fully baked.