Ina Garten is an icon. Her dill and cheddar scones live up to the hype.

First, on Ina, I love older women and have always wanted to be one. Especially one like Ina Garten, who had a successful career as a public servant before buying a grocery store and becoming the Barefoot Contessa. She and Jeffrey have no children, and it is lovely and radical to see a childless couple in their golden years leading fulfilling and meaningful lives. They make the second act look like a lot of fun.

And the scones? What’s not to like? They are fluffy, flakey, cheesy, and herbaceous! The only improvement I made was more dill, plus a dusting of cracked pepper to enhance the pepperiness of the dill. Also, they are very easy to make as long as you have a dough cutter, which is an essential kitchen tool for anyone who likes to make pastry.

I usually make these scones when I have dill to use up. Not only are they great on their own, but they are also amazing as toppers to pot pies.

Dill and Cheddar Scones

4 cups all purpose flour plus more for dusting

2 tbs baking powder

2 tsp salt

3/4 lb butter, cold and diced

4 extra large eggs, lightly beaten

1 cup heavy cream, cold

1 tbs flour

1/2 lb extra sharp cheddar

1 1/3 cup fresh dill, minced

Egg wash made of 1 egg with 1 tbs water, lightly beaten

Cracked black pepper

Preheat oven to 400. Line a baking sheet with parchment paper.

Combine flour, baking soda, and salt in a large bowl. Using dough cutter, mix in butter until butter is in pea-sized pieces.

Mix in eggs and heavy cream using a wooden spoon. Combine until just blended.

Toss cheddar, dill, and 1 tbs flour together. Fold mix into the dough.

Dump dough into well floured surface and knead for 1 minute to distribute cheddar and dill. Any longer and the scones will be tough. Roll dough to 3/4 inch thickness and cut into 2 inch squares. Place on baking sheet and brush with egg wash and top with cracked black pepper.

Bake for 20-25 minutes.

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