Cheddar Dill Scones

The ceramic basket the scones are in are a happy memory. It was the very first Christmas gift I ever bought my mother. I was still in grade school and I was given money to buy Christmas gifts for the family. Off to the dime store I went and I chose this basket for my mother. She used it both as a bread basket and a basket for homemade French fries. Now that it is mine, I cherish it as much as she did.

Scones are a favorite treat for breakfast and tea. Almost any kind of dried fruit can be added to a scone. Currants, apricots, blueberries, cranberries, strawberries. All make good additions to scones. And if you want to go over the top, add some nuts as well.

But for breakfast, we prefer a more simpler -- a more savory scone. The addition of cheddar and dill makes a great savory scone for breakfast. Leftovers make a great nibble for afternoon tea.

These I cut in the American shape -- a triangle. My big square cutter and then each square cut in half. When we were in England, all scones, it seemed were round!

I find that the best scones come together in the mixer. They're great to make ahead, refrigerate and bake off the next morning. Or make in the morning and bake off fresh for afternoon tea.

This recipe is an adaptation from Ina Garten's scone recipe.

Cheddar Dill Scones

2 cups flour
1 T. baking powder
1 t. salt
1 1/2 stick cold unsalted butter, diced
2 extra large eggs -- beaten lightly
1/2 cup cold heave cream
1/4 pound cheddar, grated
1/2 cup fresh dill minced
1 egg beaten with 1 T. water or milk for egg wash

Preheat the oven to 400.

In the bowl of an electric mixer fitted with the paddle attachment, combine the flour, baking powder and salt. Add the butter and mix on low speed until the butter is in pea sized pieces. Mix the eggs and heavy cream together and quickly add them to the flour and butter mixture, combining just until blended. Toss together the cheddar, dill and 1 T. flour and add them to the dough. Mix until they are almost incorporated.

Turn the dough out onto a floured board 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 or sillpat for 20 to 25 minutes, until the outside is crusty and the inside fully baked.