Move oven rack to the lower third of the oven. Line a baking sheet with parchment or silpat. In a large bowl, combine flour, sugar, baking powder, and salt. Add grated cheese, dill, and toss until the pieces are coated with flour. Cut in the butter with a pastry blender or two table knives until the largest pieces of butter are about the size of peas.
In a small bowl, stir the cream and egg yolks just to blend. Add this to the flour mixture. Stir with a fork to begin combining the wet and dry ingredients. Use your hands to gently knead the mixture together until all the dry ingredients are absorbed into the dough and it can be gathered into a moist ball. Don’t overknead: This dough is sticky but benefits from minimal handling. Set the rough ball in the center of the baking sheet and pat it gently into a round about 1-2 inches thick and roughly 8 inches in diameter.
Use a sharp knife to cut the round into eight wedges; separate the wedges. Brush the scones with the egg-milk glaze (you won’t need to use all of it) and lightly top with grated smoked cheddar. Bake 18 to 22 minutes until the scones are deep golden and a toothpick inserted into the center of a wedge comes out clean. Slide the parchment onto a wire rack and let the scones cool for 10 to 15 minutes before serving.
Notes
The Cows Applewood Smoked Cheddar really made these scones shine. A natural applewood smoke gives depth of character and flavor but not overpowering. Don’t worry about the sugar in the scone recipe, it gives it just a hint of something sweet. Enjoy!
Recipe by The Culinary Chase at https://theculinarychase.com/2015/02/smoked-cheddar-scones/