Cheddar Dill Scones
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 tablespoon egg beaten with 1 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.