Recipes, Recipes - Wine Bar

Dill Scones

5 1/3 C all purpose flour
2 T baking powder
1 t salt
12 T well chilled unsalted butter
4 T finely chopped dill
1 t ground pepper
4 eggs beaten kept cold
1 C heavy cream chilled, more if needed

Preheat Oven to 425 degrees.
Cut butter into small pieces and place in freezer, until very well chilled. Sift flour, baking powder, salt and pepper together. Place in bowl of food processor with butter and pulse only until butter is still visible as small pieces. Place mixture into large bowl. Add chopped dill, stir well, add eggs and cream. Turn dough onto lightly floured surface and fold over on itself twice, rolling lightly in between. Gently roll into rectangle of 3/4 inch thickness, and cut unto 1.5 inch squares. Bake until firm and golden 8 to 10 minutes. Place on wire rack. Cover the scones with a cloth while they cool on the rack. This will keep some of the steam in, making the scones soft, moist and light.