September 08, 2017
Breads, Comfort Food, Dinner rolls or other breads,
Snacks, Dairy, Cheese, Cheddar, North American, Budget-Friendly, Quick Meals, Brunch, Easter, Fall/Autumn, Ladies Luncheon, Winter, Oven Bake, Vegetarian, Make it from scratch, Flour, Kosher Dairy more
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"This is a recipe that my Sister in Law gave me."
Preheat oven to 400°F. Combine flour, baking powder and salt. Thoroughly mix ingredients together with a whisk. Cut cold butter into small chunks. With an electric mixer blend butter into flour mixture creating pea-sized pieces. Whisk together eggs and cream and add the flour mixture. Combine until just blended. Toss together grated cheese, fresh dill and 1 tablespoon flour. Fold into dough and mix until blended.
Place the dough on a well floured surface and gently kneed for 1 minute. Roll out the dough 3/4-inch thick and cut into 3-inch squares. Cut the squares in half diagonally to make triangles. Brush with beaten egg white and place on greased jelly roll pan. Bake for 18 to 20 minutes or until golden brown.
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This are fabulous! We made about 18 scones, so we freeze half. I did make some changes based on what was available by using 1 cup of butter and 1/2 cup Crisco and I also use 1/4 tsp of dried dill as I didn't have fresh dill -- the amount of dried should probably have been increased to 1 tsp but we really enjoyed these scones the way we made them. Thanks for sharing!
These scones have a wonderful texture and flavour! I did use only 1/2 tsp salt as the cheese took care of the rest. The next day they reheated perfectly in the oven with no change in the texture. They made a delightful dipper for the soup. Thank you Teresa for a make again recipe. Made for Billboard Recipe Tag.