Ingredients:

• 4 cups plus 1 tablespoon all-purpose flour
• 2 tablespoons baking powder
• 2 teaspoons salt
• 3/4 pound unsalted butter, divided
• 4 extra large eggs, beaten lightly
• 1 cup cold heavy cream
• 1/2 pound extra-sharp yellow cheddar cheese, small-diced
• 1 cup minced fresh dill
• 1 egg beaten with 1 tablespoon water or milk, for egg wash

Instructions:

• Preheat oven to 400 degrees.
• 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 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.  Makes 16  large scones.