Barefoot Contessa Cheddar Dill Scones - Ina Garten

• 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 dill
• 1 egg, beaten with
• 1 tablespoon water or 1 tablespoon milk, for egg wash

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.

allpurpose flour, flour, baking powder, salt, cold unsalted butter, eggs, cold heavy cream, cheddar cheese, dill, egg, water

Taken from www.food.com/recipe/barefoot-contessa-cheddar-dill-scones-ina-garten-285979 (may not work)