Ingredients:
4 cups plus 1 tbsp of all-purpose flour (plus extra for work surface)
2 tbsp baking powder
2 tsp salt
3/4 pound cold unsalted butter, diced
4 extra-large eggs, beaten lightly
1 cup cold heavy cream
1/2 pound extra-sharp cheddar, small-diced
1.5 tbsp dried dill
1 egg beaten with 1 tbsp water or milk (for egg wash)
3 tbsp sesame seeds
Directions:
Preheat oven to 400 degrees.
Combine 4 cups of flour, baking powder, and salt in the bowl of 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 together and then quickly add to flour 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 kneed it for one minute, until the cheddar and dill are well distributed. Roll the dough 3/4 inch thick. Cut into 4-inch squares and then half diagonally to make triangles. Brush the tops with egg wash.
Sprinkle the sesame seeds evenly on top of each scone. Bake on a baking sheet lined with parchment paper for 20-25 minutes, until the outside is crusty and the inside is fully backed.
