Cheddar Dill Scones

• 4 cups Flour
• 2 teaspoons Baking Powder
• 2 teaspoons Salt
• 2 teaspoons Freshly Cracked Black Pepper
• 3/4 pounds Unsalted Butter, Frozen, Grated On A Box Grater
• 1 pound Medium Cheddar Cheese, Shredded
• 1-1/2 cup Minced Fresh Dill
• 4 Eggs, Lightly Beaten
• 1 cup Heavy Cream, Chilled
• FOR THE EGG WASH:
• 1 Egg, Beaten
• 1 Tablespoon Milk

1. Preheat oven to 400u0b0F.
2. Whisk together flour, baking powder, salt and pepper in a bowl of a mixer fitted with a paddle attachment. Add butter and mix on low speed until the butter is in pea-sized pieces. Add cheese and dill and mix for 20 seconds or until evenly coated. Place in fridge for 10 minutes.
3. Mix eggs and heavy cream together and place in fridge until dry flour mixture is done. Place bowl back on mixer, add the cream and eggs, mix until just combined.
4. To prepare egg wash, in a small bowl, beat egg with milk until smooth.
5. Dump onto a well floured work space. Knead until just combined; dough will be crumbly. Cut out scones using a medium-sized biscuit cutter. Place on a baking sheet lined with parchment paper and brush tops with egg wash. Bake 20-25 minutes or until edges are golden brown and the middle is cooked through.

flour, baking powder, salt, freshly cracked black pepper, ube, cheddar cheese, dill, eggs, heavy cream, egg wash, egg, milk

Taken from tastykitchen.com/recipes/breads/cheddar-dill-scones/ (may not work)