Cheddar-Dill Scones

Wow! My first entry and I am having a hard time figuring out what recipe to give you first. Last weekend I made the Barefoot's Cheddar Dill Scones and they were as usual, delicious! Here is the recipe from The Barefoot Contessa Cookbook (her first book). I used half fresh dill and half chives from my garden.

Cheddar-Dill Scones

4 c. plus 1 T. all-purpose flour
2 T. baking powder
2 t. salt (I like to use Kosher salt)
3/4 lb. cold unsalted butter, diced
4 extra large eggs, beaten lightly
1 c. cold heavy cream
1/2 lb. extra-sharp yellow cheddar cheese, small-diced
1 c. minced fresh dill
1 egg beaten with 1 T. milk or water, for egg wash

Preheat oven to 400 degrees.
Combine 4 c. 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 T. of flour and add them to the dough. Mix until they are almost incorporated.
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 1 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 minutes , until the outside is crusty and inside is fully baked.

According to Ina, "White cheddar is usually sharper, but yellow cheddar looks better in the scones". I have made them with both yellow and white cheddar but I usually have Balderson 2 year cheddar in the fridge so that is what I use.
The scones always turn out well if you make them and cut them and then put them in the fridge. Pop them in the oven from the fridge and when the heat hits the cold butter, it will create a nice flaky scone.