Ina Garten Cheddar-Dill Scones

Ina Garten cheddar-dill scones are an easy batch breakfast recipe born from a bluff. A New York Times food writer called her store, and she claimed they already made them. She hadn’t, so she created the recipe on the spot, and it became a Barefoot Contessa staple.

Cold butter is the single most important part of flaky scones, so dice it small and keep it refrigerated until you mix. If the butter melts into the flour before baking, your scones come out dense instead of layered.

Source: The Barefoot Contessa Cookbook (1999)

Ina Garten Cheddar-Dill Scones

0.0 from 0 votes

Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

16

servings

Prep time

15

minutes

Cooking time

25

minutes

Calories

395

kcal

Savory triangle scones with pockets of melted cheddar and fresh dill folded into a tender, buttery crumb, baked at 400 degrees until golden and crusty on the outside.

Ingredients

• 4 cups plus 1 tablespoon all-purpose flour
  

• 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 cheese, small-diced
  

• 1 cup minced fresh dill
  

• 1 egg beaten with 1 tablespoon
  

• water or milk, for egg wash

Directions

• Preheat: Preheat the oven to 400 degrees.
• Mix the dough: 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.
• Shape and bake: 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.

Tools for this recipe

• Nordic Ware half sheet pan, KitchenAid Artisan 5-quart stand mixer, J.K. Adams French rolling pin. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use white cheddar instead of yellow?

White cheddar works fine and gives a slightly sharper flavor. Ina prefers yellow because it looks better in the scones, giving you those visible golden pockets of cheese. The taste difference is small, so go with whatever you have on hand.

How do I store cheddar-dill scones?

Keep them in an airtight container at room temperature for up to two days. After that, the dill loses its freshness and the texture gets soft. You can freeze unbaked scones on a baking sheet, transfer to a freezer bag, and bake straight from frozen, adding about 5 minutes to the bake time.

Can I make the dough ahead of time?

Mix and shape the scones the night before, then cover the baking sheet with plastic wrap and refrigerate. Bake them straight from the fridge in the morning, adding a couple of extra minutes. The cold dough actually produces a flakier scone.

Do I need a stand mixer for these scones?

A stand mixer with a paddle attachment makes it easy to cut butter into flour without overworking the dough. If you don't have one, use a pastry cutter or two knives to work the cold butter into pea-sized pieces. Just handle the dough as little as possible so the butter stays cold.

Why do my scones come out flat?

Warm butter is the usual reason. If the butter melts into the flour during mixing, the scones spread instead of rising. Keep the butter, eggs, and cream cold, and work quickly once you add the wet ingredients. Also check that your baking powder hasn't expired, and always wash your dill well to remove any sand before mincing.