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4 c +1 Tblsp flour	1 c heavy cream
2 Tblsp baking powder	1/2 lb sharp cheese, diced
2 tsp salt	1 c dill, minced
3/4 lb butter, cubed	1 egg
4 eggs, beaten

Beat 1 egg with 1 Tblsp milk for egg wash. Combine 4 c flour, baking powder, and salt. Add butter and mix until pea sized. Mix 4 eggs with cream and quickly add to flour/butter mixture. Combine until just blended. Toss together cheese, dill, and 1 Tblsp flour and add to dough. Mix. Dump onto surface and knead for 1 minute. Roll 3/4-inch thick. Cut into 4-inch squares and then in half diagonally to make triangles. Brush tops with egg wash. Bake on sheet lined with parchment for 20 minutes at 375 degrees until outside is crusty. Makes 12 thick scones.