Barefoot Contessa's Cheddar and Dill Scones

• 2 1/2 cups grated extra-sharp cheddar cheese (about 10 ounces)
• 1 1/2 cups minced fresh dill
• 4 cups flour
• 2 tablespoons baking powder
• 3/4 teaspoon salt
• 3/4 pound cold sweet butter, diced
• 4 eggs, beaten
• 1 cup heavy cream
• 1 egg yolk

1. Mix cheese and dill together lightly in bowl and set aside.
2. Mix flour, baking powder and salt together.
3. Cut in butter with pastry blender, fork or fingertips until mixture is uniformly crumbly, like corn meal.
4. This step may also be done in food processor and mixture transferred to large bowl.
5. Preheat oven to 400 degrees.
6. Add eggs, all but tablespoon of cream, dill and cheese and mix very lightly but thoroughly to make soft dough.
7. Do not overmix.
8. Transfer dough to well-floured board or work surface, pat it into even square, then roll it lightly to make 12-inch square about inch thick.
9. Mix egg yolk with remaining tablespoon of cream and brush on dough.
10. Cut dough into 4-inch squares and cut each square on diagonal in four, to make triangles.
11. Place triangles about 2 inches apart on greased baking sheets and bake about 20 minutes, until golden.
12. Cool 15 minutes.

cheddar cheese, dill, flour, baking powder, salt, cold sweet butter, eggs, heavy cream, egg yolk

Taken from cooking.nytimes.com/recipes/2521 (may not work)