Ina Garten, also known as the Barefoot Contessa, has won over the hearts of food lovers with her delicious and elegant recipes. Her cheddar scones are no exception, earning praise for their tender and flaky texture, rich cheddar flavor, and perfect balance of salt and sweetness. In this article, we'll explore the secrets behind Ina Garten's cheddar scones and provide you with the best recipe to create these delectable treats in your own kitchen. From gathering the necessary ingredients to mastering the art of laminating the dough, we'll guide you through each step of the process, ensuring that you achieve perfect cheddar scones every time. So, whether you're a seasoned baker or just starting out, let's embark on a culinary journey to create Ina Garten's cheddar scones that will surely impress your family and friends.
Check out the recipes below so you can choose the best recipe for yourself!
BUTTERMILK CHEDDAR BISCUITS
Steps:
- Preheat the oven to 425 degrees F.
- Place 2 cups of flour, the baking powder, and salt in the bowl of an electric mixer fitted with the paddle attachment. With the mixer on low, add the butter and mix until the butter is the size of peas.
- Combine the buttermilk and egg in a small measuring cup and beat lightly with a fork. With the mixer still on low, quickly add the buttermilk mixture to the flour mixture and mix only until moistened. In a small bowl, mix the Cheddar with small handful of flour and, with the mixer still on low, add the cheese to the dough. Mix only until roughly combined.
- Dump out onto a well-floured board and knead lightly about 6 times. Roll the dough out to a rectangle 10 by 5 inches. With a sharp, floured knife, cut the dough lengthwise in half and then across in quarters, making 8 rough rectangles. Transfer to a sheet pan lined with parchment paper. Brush the tops with the egg wash, sprinkle with salt, if using, and bake for 20 to 25 minutes, until the tops are browned and the biscuits are cooked through. Serve hot or warm.
BAREFOOT CONTESSA'S CHEDDAR AND DILL SCONES
Provided by Florence Fabricant
Categories side dish
Time 1h
Yield 3 dozen scones
Number Of Ingredients 9
Steps:
- Mix cheese and dill together lightly in bowl and set aside.
- Mix flour, baking powder and salt together. Cut in butter with pastry blender, fork or fingertips until mixture is uniformly crumbly, like corn meal. This step may also be done in food processor and mixture transferred to large bowl.
- Preheat oven to 400 degrees.
- Add eggs, all but tablespoon of cream, dill and cheese and mix very lightly but thoroughly to make soft dough. Do not overmix.
- Transfer dough to well-floured board or work surface, pat it into even square, then roll it lightly to make 12-inch square about inch thick. Mix egg yolk with remaining tablespoon of cream and brush on dough. Cut dough into 4-inch squares and cut each square on diagonal in four, to make triangles. Place triangles about 2 inches apart on greased baking sheets and bake about 20 minutes, until golden. Cool 15 minutes.
Nutrition Facts : @context http, Calories 182, UnsaturatedFat 4 grams, Carbohydrate 11 grams, Fat 13 grams, Fiber 0 grams, Protein 4 grams, SaturatedFat 8 grams, Sodium 122 milligrams, Sugar 0 grams, TransFat 0 grams
BAREFOOT CONTESSA CHEDDAR DILL SCONES - INA GARTEN
After watching Ina make these to serve with her chicken salad this weekend I knew I would have to make these soon. I cannot wait to try!
Provided by CindiJ
Categories Scones
Time 30m
Yield 16 large scones
Number Of Ingredients 11
Steps:
- 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.
Nutrition Facts : Calories 403.5, Fat 29.5, SaturatedFat 17.9, Cholesterol 155.6, Sodium 548.5, Carbohydrate 25.4, Fiber 0.9, Sugar 0.3, Protein 9.5
CHEDDAR AND CHIVES SCONES
These savory Cheddar and Chives scones are have a flaky inside and a have a crumbly, melt in your mouth outside with the perfect flavor of chives and bits of sharp cheddar cheese.
Provided by inaeatsin
Categories Breakfast
Time 45m
Number Of Ingredients 9
Steps:
- Whisk flour, salt, baking powder, and garlic powder together in a large bowl. Cut the cold butter into small cubes. Add it to the flour mixture and combine with a pastry cutter until the mixture comes together looking like big crumbs.
- Whisk heavy cream and the egg in a small bowl. Drizzle over the flour mixture. Add small cubes of cheddar cheeses and freshly chopped chives and mix together until everything is moistened.
- Drop dough onto floured surface and work dough into a ball. Dough will be sticky. If it's too sticky, add a little more flour. If it seems too dry, add 1-2 more Tablespoons heavy cream.
- Press into an 8-inch disc and, with a sharp knife cut into into 8 wedges. Place scones on a liked baking sheet about 2 inches apart and refrigerate at least 15 or 20 minutes or overnight.
- Meanwhile, preheat oven to 400°F.
- Bake for 20-25 minutes or until golden brown around the edges and lightly browned. Larger scones take closer to 25 minutes. Remove from the oven and enjoy warm.
Tips:
- To ensure the scones are moist and tender, use cold butter. Grate the butter into the flour mixture using a box grater or two knives. This will create small pieces of butter that will melt and create steam during baking, resulting in a flaky, tender scone.
- Do not overwork the dough. Overworking the dough will result in tough scones. Once the dough comes together, stop kneading and shape it into a disc.
- Chill the dough before baking. This will help the scones hold their shape and rise properly in the oven.
- Use a sharp knife or pastry cutter to cut the scones. This will prevent the scones from tearing and will ensure they have a clean, even shape.
- Bake the scones until they are golden brown on top. The scones are done baking when a toothpick inserted into the center comes out clean.
Conclusion:
Ina Garten's cheddar scones are a delicious and easy-to-make breakfast or brunch treat. With just a few simple ingredients, you can create a batch of scones that are sure to please everyone at the table. Whether you serve them warm from the oven with butter and jam or pack them up for a grab-and-go breakfast, these scones are a surefire hit.
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