Adapted from Ina Garten.
|Preheat the oven to 400°F.|
|Combine the flour, baking powder, and salt in a large mixing bowl.|
|Add the cold butter and mix on low until the butter has broken down into pea-sized pieces.|
|Mix the eggs and heavy cream in the measuring cup, then add them to the mixing bowl. Working quickly to keep the butter cool, combine until all the ingredients just blended. Do not over mix.|
|Toss together the cheddar, dill, and flour and add them to the dough. Mix until they are almost incorporated.|
|Transfer the dough onto a well-floured surface and knead it until the cheddar and dill are well distributed, about 1 minute. Roll the dough 3/4-inch thick. Press into circles or into 4-inch squares. If using square cookie cutters, cut them in half diagonally to make triangles.|
|Brush the tops with the egg wash. Bake on a baking sheet lined with parchment paper until the outside is crusty and the inside is fully baked, about 20 to 25 minutes.|
source: Ina Garten (Barefoot Contessa)
With a 2.5 inch biscuit cutter, this recipe yields about 32 scones.