I know most of us are longing for warmer temperatures and the first signs of budding growth on trees, so I pray it will happen soon for my friends on the east coast.
I didn’t seem to mind the rain when I was eating my croissant next to St. Paul’s Cathedral in London. It could have been snowing and I still would have managed a smile for the camera.
When I was trying to decide what recipe to post, I thought of my dad. He loved my scones, especially my Cheddar Dill Scones. I would make half a batch with jalapeno peppers and the other without. He loved the ones with jalapenos–the hotter the better. These are great with soups, or make a mini sandwich. My husband loves to stuff a couple slices of salami inside.
Stay warm, my friends!
CHEDDAR DILL SCONES
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon dry mustard
1 tablespoon of dill weed
1/2 teaspoon salt
4 tablespoons (1/2 stick) cold unsalted butter, cut up
1 cup (4 oz.) shredded sharp Cheddar cheese
2 tablespoons grated Parmesan cheese
1 – 2 Jalapenos, seeded and finely chopped (OPTIONAL)
1 large egg
1/2 cup milk (I often substitute buttermilk)
Heat oven to 400 degrees. Put flour, baking powder, dry mustard, dill weed, and salt into a large bowl. Mix well.
Add butter and cut in with a pastry blender or rub in with your fingers, until the mixture looks like fine granules. Add cheeses and jalapenos (if using) and toss to mix.
Break egg into milk and beat with a fork to blend well. Pour this over flour mixture and stir with a fork until a dough forms.
Turn out dough onto a lightly floured board and give 10 to 12 kneads. Cut dough in half. Knead each half briefly into a ball, turn smooth side up, and pat or roll into a 6-inch circle. Cut each circle into 6 wedges. Place on an ungreased cookie sheet.
Bake 12 to 15 minutes, or until medium brown.