It's been raining, in case you haven't noticed. It's the kind of drawn-out, drizzly rain that lasts for days and makes me want to curl up in a Snuggie on the couch (not that I have one ... hint hint). In weather like this, the waft of cheesy scones baking in the oven gives me with a warm comfort and tides me over until the sun comes out of hiding.
Yesterday was the perfect day to go into a baking frenzy, seeing as I was confined to being indoors anyway. I took the opportunity of being home-bound to bake up a care package for my brother A. in California. My afternoon of baking began with these scones, a slight variation of Ina Garten's recipe - but with some whole wheat flour for a healthy kick. And since I like my scones fluffy, I double the cream for a biscuit-like crumb (if you prefer a drier, more dense texture this recipe is not for you).
Cheddar Dill Scones (adapted from the Barefoot Contessa)
3 cups whole wheat flour
1 cup all purpose flour
2 T baking powder
3 tsp salt
3/4 lb cold butter, diced
2 cups cold heavy cream
4 eggs
1/2 lb grated cheddar cheese
1 cup fresh dill, minced
heavy cream, for brushing
Preheat oven to 400 degrees.
Combine dry ingredients, less 1 T (reserve for coating cheese and dill), and add butter. Mix until the butter is in pea-sized pieces.
Beat eggs and heavy cream together, add to dry ingredients. Mix just to combine.
Toss 1 T flour with cheese and dill, then knead into batter. Form four large rounds from the batter, and cut each round into 6 wedges. Place on parchment-lined sheet pans, bake for 25 minutes.
Cool on racks and enjoy!
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