Cheddar-Dill Scones with Honey Mustard Butter
Nb persons: 0
Yield: makes 12
Preparation time:
Total time:
Source: Bon Appetit Christmas 1995
| 2 large | eggs |
| 1/3 c. + 1 Tb. | buttermilk |
| 1/3 c. | minced fresh dill |
| 1 c. | whole wheat flour |
| 1 c. | all-purpose flour |
| 1 c. | yellow cornmeal |
| 2 Tb. | sugar |
| 2 tsp. | baking powder |
| 1 tsp. | pepper |
| 3/4 tsp. | salt |
| 1/2 c. + 2 Tb. | chilled unsalted butter, cut into pieces |
| 1 3/4 c. | grated sharp Cheddar cheese |
| Honey Mustard Butter: | |
| 3/4 c. (1 1/2 sticks) | unsalted butter, room temperature |
| 1/4 c. | prepared honey mustard |
Position rack in top third of oven and preheat to 375 degrees. Lightly butter two 9" pie pans. Beat eggs, buttermilk and minced fresh dill. in medium bowl to blend. Combine flours, cornmeal, sugar, baking powder, pepper and salt in a large bowl. Add butter to flour mixture and cut in until mixture resembles coarse meal. Add egg mixture and grated cheddar. Stir to mix well. (Dough will be stiff and crumbly.) Knead gently until dough just holds together.
Divide dough in half. Pat each half into prepared pans to 1" thickness. Using long knife or pizza wheel, score each round into 6 wedges. Bake until tester inserted into center comes out clean, about 30 minutes. Transfer pans to rack and cool scones slightly. Cut into wedges. (Scones can be prepared 6 hours ahead. Cool completely. Cover tightly and store at room temperature. Wrap scones in foil and rewarm in 350 degree oven 15 minutes.) Serve warm scones with Honey Mustard Butter.
For Honey Mustard Butter: Using electric mixer, cream butter in small bowl until fluffly. Add mustard and beat until blended. (Can be prepared ahead. Cover and refrigerate 3 days or freeze up to one month. Bring to room temperature before using.)
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