It’s been darn cold here in Seattle, so I’ve been using any excuse to fire up the stove or oven just to hang out by the heat. My latest excuse was in the form of savory scones. Cheddar dill scones, to be exact. As they baked they filled the house with that lovely something-delicious-is-in-the-oven smell. On a cold day, that is just the smell I love. That and the smell of a real fire going in the fireplace.

If you, too, are a bit chilly, then these little scones are sure to warm your paws.

Cheddar Dill Scones
Adapted from the Barefoot Contessa

4 cups all-purpose flour (plus a little extra for rolling)
2 tablespoons baking powder
2 teaspoons salt
3/4 pound (3 sticks) cold unsalted butter, diced
4 extra-large eggs, beaten lightly
1 cup cold heavy cream
1/2 pound (roughly 4 cups) extra-sharp yellow Cheddar, small-diced
1 cup minced fresh dill
1 egg beaten with 1 tablespoon milk (for egg wash)

Preheat the oven to 400 degrees F.

In an electric mixer with the paddle attachment, combine flour, baking powder, and salt. Add the butter and mix on low until the butter is in little pea-sized pieces. In a separate bowl, mix the eggs and heavy cream, then add them to the flour mixture. Combine until just blended. Toss together the Cheddar, dill, and 1 tablespoon of flour, then add them to the dough. Mix until they are almost incorporated.

Dump the dough onto a well-floured surface and knead until the Cheddar and dill are well distributed (about 1 minute). Roll the dough until 3/4-inch thick. Cut into 4-inch squares and then in half diagonally to make triangles. Brush the tops with the egg wash.

Line a baking sheet with Silpat baking mat or parchment paper. Bake for 20 to 25 minutes, or until the outside is crusty and the inside is fully baked.

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For my pairings I’ll offer a selection of European and domestic cheeses to keep it eclectic. I recognize that all palates are different and some may disagree with my selections but here are few of my pairing thoughts…

Manchego, a classic semi-firm Spanish sheep’s milk cheese, will go well with a Tempranillo.

Stilton, not everyone’s favorite, but a good stinky and bitey blue I think is a must for any cheese platter. Stilton is best paired, in my humble opinion, with something robust such as Sirah, or sweet like a Tawny Port or Gewurztraminer.

Brillat Savarin, a thick and velvety French cow’s milk cheese, will be nice with a Chardonnay or, if keeping to reds, a Cabernet-Franc.

An extra-sharp domestic Cheddar, such as Vermont’s Cabot, will pair well with a hearty Rioja or Cabernet.

To cleanse the palate I’ll add some crisp red grapes or halved figs and almonds drizzled with honey.

I’d love to hear some of your thoughts as well!

Cheers and good eats!

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