or you could just spread the butter on my thighs

I made Ina Garten’s cheddar dill scones this week, and I have grounded myself from making them again because I ate them all.  They are so flaky, cheesy yummy that I just couldn’t resist.  Even the next day after a minute or two in the toaster oven I was burning my greasy fingers on them.  They are too too good.  I have no pictures, which is probably best.  If you can’t see them, you might not be tempted to make them.

But here’s the recipe…just in case.

Cheddar Dill Scones

from The Barefoot Contessa Cookbook

4 cups plus 1 tablespoon all-purpose flour, divided

2 tablespoons baking powder

2 teaspoons salt

3/4 pound cold unsalted butter, diced  (I reduced this to a 1/2 pound and it was plenty)

4 extra-large eggs, beaten lightly

1 cup cold heavy cream

1/2 pound extra-sharp yellow Cheddar, small-diced

1 cup minced fresh dill

1 egg beaten with 1 tablespoon water or milk, for egg wash

Preheat the oven to 400 degrees F.

Combine 4 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. Cut into 4-inch squares and then in half diagonally to make triangles. Brush the tops with egg wash. Bake on a baking sheet lined with parchment paper for 20 to 25 minutes, until the outside is crusty and the inside is fully baked.