Cheddar Dill Scones

Preheat oven to 400ºF.

Whisk together flour, baking powder, salt and pepper in a bowl of a mixer fitted with a paddle attachment. Add butter and mix on low speed until the butter is in pea-sized pieces. Add cheese and dill and mix for 20 seconds or until evenly coated. Place in fridge for 10 minutes.

Mix eggs and heavy cream together and place in fridge until dry flour mixture is done. Place bowl back on mixer, add the cream and eggs, mix until just combined.

To prepare egg wash, in a small bowl, beat egg with milk until smooth.

Dump onto a well floured work space. Knead until just combined; dough will be crumbly. Cut out scones using a medium-sized biscuit cutter. Place on a baking sheet lined with parchment paper and brush tops with egg wash. Bake 20–25 minutes or until edges are golden brown and the middle is cooked through.