Cheddar Scones for Tea

I’ve been on the hunt to replicate a cheddar herb scone that I had this spring at a tiny little coffee house near where I work.  (It has changed hands, the scones are no longer there – and the recipe would not likely be forthcoming anyway). 

Most scones do not impress me – they are dry and crumbly.  I think that coffeehouses sell them that way so that you want more to drink.  Hmmm?

There is a little teahouse not too far from work that makes delightful scones – but alas, not the cheddar herb variety (I’ll be working on getting my hands on some of their recipes in the near future)

I wanted a scone that would go nicely with a tomato sandwich for tea and this really fit the bill. 

I found this recipe from Ina Garten for Cheddar Dill scones – and I adjusted the herbs (not a fan of dill, here) --- I’m pretty happy with it – still not quite the scone I’m seeking --- but good enough for now

Ina Garten’s Cheddar Dill Scones -- adjusted

Ingredients

4 cups all-purpose flour, divided

1 tablespoon all-purpose flour, divided

2 tablespoons baking powder

2 teaspoons salt

3/4 lb cold unsalted butter, diced

4 extra-large eggs, beaten lightly

1 cup cold heavy cream

1/2 lb extra-sharp yellow cheddar cheese, small-diced

1 cup minced fresh chives, basil, and tarragon (heavy on the chives, please)

1 egg, beaten with

1 tablespoon water or milk, for egg wash

Directions

1.     Preheat the oven to 400 degrees F.

2.    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.

3.    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. Makes 16 large scones.