After seeing Ina Garten make these indulgent, cheesy, poofy, giant Cheddar-Dill Scones on her TV show Barefoot Contessa, I immediately jumped online, printed the recipe, and baked some up.
Yep, I'll confirm that they taste as good as they look on TV.
They're so soft and cheesy straight out of the oven, it's hard to resist eating more than one. If you only want to make eight scones, you can halve the recipe easily. The full recipe makes 16 of these bad boys. (Each are about the size of your hand.)
Courtesy of The Barefoot Contessa Cookbook
Makes 16 scones.
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, beaten lightly
1 cup cold heavy cream
1/2 pound extra-sharp yellow Cheddar, small-diced
1 cup minced fresh dill
1 egg beaten with 1 tablespoon water or milk, for egg wash
Preheat the oven to 400 degrees F.
Combine 4 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with 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 and quickly add them to the flour-and-butter mixture. Combine until just blended. Toss together the Cheddar, dill, and 1 tablespoon of flour and add them to the dough. Mix until they are almost incorporated.
Dump the dough onto a well-floured surface and knead it for 1 minute, until the Cheddar and dill are well distributed. Roll the dough 3/4-inch thick. Cut into 4-inch squares and then in half diagonally to make triangles. Brush the tops with egg wash. Bake on a baking sheet lined with parchment paper for 20 to 25 minutes, until the outside is crusty and the inside is fully baked.