Cheddar dill scones
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2½ | cup | Flout |
| 1 | cup | Shredded cheddar cheese |
| ¼ | cup | Chopped fresh parsley |
| 1 | tablespoon | Tb |
| 2 | teaspoons | Dill weed |
| ½ | teaspoon | Salt |
| ¾ | cup | Butter |
| 2 | Eggs, slightly beaten | |
| ½ | cup | Half and half |
Directions
Makes: 16 Scones
Heat oven to 400~. Combine all ingredients except butter, eggs, and half and half. Cut in butter until crumbly. Stir in eggs and half and half just until moistened. Turn dough out onto lightly floured board; knead until smooth (1 minute). Divide dough in half; roll each half into an 8" circle. Cut each circle into 8 wedges. Place 1" apart on cookie sheets. Bake 15-20 minutes or until lightly browned.
Source: Land O Lakes Treasury of Country Recipes Carolyn Shaw's Collection 11-1-94
Submitted By CAROLYN SHAW On 11-20-94