This quickbread-scone recipe is so easy; I am not a bread-maker, but I was able to pull this one together easily late one evening after dinner (and 2 glasses of wine). Sweet.
The resulting scones were more bread-like than crumbly (probably due to the cream), but still dense and moist. I love the cheddar/dill combo, as I'm not a huge fan of sweet scones. And while they taste best straight from the oven, I found these re-heat well in the microwave, so they're great to make ahead and heat up for breakfast during the week.
Cheddar Dill Scones
4 c. (plus 1 Tbsp.) all-purpose flour
2 Tbsp. baking powder
2 tsp. salt
3/4 lb. cold unsalted butter, diced
4 extra-large eggs, lightly beaten
1 c. cold heavy cream
1/2 lb. extra sharp cheddar, small-diced (I just used the pre-shredded stuff)
1 c. minced fresh dill
1 egg, beaten with 1 Tbsp. water or milk (for egg wash)
Preheat oven to 400 degrees.
Combine 4 c. of flour, baking powder, and salt in the bowl of an electric mixer fitted with paddle attachment. Add butter and mix on low, 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.
Combine until just blended. Toss together the cheese, dill and 1 Tbsp. of flour - then add to the dough and mix until they are almost incorporated.
Dump the dough onto a well-floured surface and knead 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 the egg wash. Bake on a parchment paper-lined baking sheet for 20-25 minutes, until the outside is crusty and the inside is fully baked.