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One of my cooking idols is Ina Garten of Barefoot Contessa. Her style and approach to cooking is completely simple yet everything she makes abounds with flavor. If you were to ask me of all the famous cooking personalities I would like to meet and cook with, it would have to be Ina.
Several years ago, along with our really good friends, Mark and Dean, we started a gourmet club. One of our first menus was inspired by Ina’s 4th cookbook – Barefoot in Paris. We aptly titled the menu – “An Evening in Paris with Ina”. It was our homage to this iconic cookbook author, entertaining mentor and overall fantastic cook. A toast was done in her honor. The evening was so much fun and a complete success.
Several years ago, I was introduced to Ina’s cookbooks by my former neighbor and instantly fell in love with her style of cooking and entertaining. I soon purchased Ina’s first book and subsequently added to the collection each time a new one was available. Ina’s books have a special place in my cookbook bookcase. If I am looking for a proven recipe that is a winner each time, there is no question that I am heading for a Barefoot Contessa book.
I have found that with her catering background, the recipes are written to feed an army. Not literally, but typically I will cut them in half and it is perfect for my needs. Last weekend, while browsing between Food Network and The Cooking Channel, I caught Ina making her Cheddar-Dill Scones. My mouth began to water and knew that these needed to be made soon.
On Sunday, it was extremely foggy in parts of the Bay Area. Particularly where we live, it was like “pea soup” as they say. The fog set the tone for the Sunday morning breakfast. One of my husband’s favorite breakfast foods is corn beef and hash. Believe it or not, he loves the one from the can. Yes, I said it – the can. This weekend, I made him happy by serving the canned version with a fried egg on top. However, I needed to add the gourmet touch to the meal and that is where Ina’s Cheddar-Dill Scones came into the picture.
These scones are light, savory and crispy on the bottom. Can’t hurt that there is a “ton” of butter in these and add to the deliciousness. I took the recipe and made a half batch, which yielded about 16 scones. The recipe below reflects the half version. They were absolutely perfect with the corn beef hash. In fact we enjoyed them with chili for dinner that night.
Ina, you are simply the best!
Cheddar-Dill Scones
2 cups all-purpose flour, divided
1 tablespoons baking powder
1 teaspoons salt
1 ½ cubes butter, diced
2 large eggs, beaten lightly
½ cup cold heavy cream
¼ pound extra-sharp yellow Cheddar, small-diced
½ cup minced fresh dill
1 egg beaten with 1 tablespoon water or milk, for egg wash
Preheat the oven to 400 degrees.
Combine 2 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.
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. Using a round cookie cutter about 2 inches wide, cut the scone. Brush the tops with egg wash. Bake on a baking sheet lined with parchment paper for 15 minutes, until the outside is crusty and the inside is fully baked.
Several years ago, along with our really good friends, Mark and Dean, we started a gourmet club. One of our first menus was inspired by Ina’s 4th cookbook – Barefoot in Paris. We aptly titled the menu – “An Evening in Paris with Ina”. It was our homage to this iconic cookbook author, entertaining mentor and overall fantastic cook. A toast was done in her honor. The evening was so much fun and a complete success.
Several years ago, I was introduced to Ina’s cookbooks by my former neighbor and instantly fell in love with her style of cooking and entertaining. I soon purchased Ina’s first book and subsequently added to the collection each time a new one was available. Ina’s books have a special place in my cookbook bookcase. If I am looking for a proven recipe that is a winner each time, there is no question that I am heading for a Barefoot Contessa book.
I have found that with her catering background, the recipes are written to feed an army. Not literally, but typically I will cut them in half and it is perfect for my needs. Last weekend, while browsing between Food Network and The Cooking Channel, I caught Ina making her Cheddar-Dill Scones. My mouth began to water and knew that these needed to be made soon.
On Sunday, it was extremely foggy in parts of the Bay Area. Particularly where we live, it was like “pea soup” as they say. The fog set the tone for the Sunday morning breakfast. One of my husband’s favorite breakfast foods is corn beef and hash. Believe it or not, he loves the one from the can. Yes, I said it – the can. This weekend, I made him happy by serving the canned version with a fried egg on top. However, I needed to add the gourmet touch to the meal and that is where Ina’s Cheddar-Dill Scones came into the picture.
These scones are light, savory and crispy on the bottom. Can’t hurt that there is a “ton” of butter in these and add to the deliciousness. I took the recipe and made a half batch, which yielded about 16 scones. The recipe below reflects the half version. They were absolutely perfect with the corn beef hash. In fact we enjoyed them with chili for dinner that night.
Ina, you are simply the best!
Cheddar-Dill Scones
2 cups all-purpose flour, divided
1 tablespoons baking powder
1 teaspoons salt
1 ½ cubes butter, diced
2 large eggs, beaten lightly
½ cup cold heavy cream
¼ pound extra-sharp yellow Cheddar, small-diced
½ cup minced fresh dill
1 egg beaten with 1 tablespoon water or milk, for egg wash
Preheat the oven to 400 degrees.
Combine 2 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.
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. Using a round cookie cutter about 2 inches wide, cut the scone. Brush the tops with egg wash. Bake on a baking sheet lined with parchment paper for 15 minutes, until the outside is crusty and the inside is fully baked.
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