Dill scones - country living
12 wedges
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Unsifted all-purpose flour |
| 1 | cup | Unsifted whole-wheat flour |
| ⅔ | cup | Yellow cornmeal |
| 2 | tablespoons | Sugar |
| 2 | teaspoons | Baking powder |
| ½ | teaspoon | Baking soda |
| ½ | teaspoon | Salt |
| ⅔ | cup | Butter, cut into pieces |
| ⅓ | cup | Chopped fresh dill |
| ⅓ | cup | Buttermilk |
| 2 | Large eggs | |
Directions
1. Heat oven to 375'F. Lightly butter two 9-inch pie plates and set aside.
2. In large bowl, with fork, combine flours, cornmeal, sugar, baking powder, baking soda, and salt. With pastry blender or 2 knives, cut butter into flour mixture until coarse crumbs form. Stir in dill until well mixed.
3. In 1-cup glass measuring cup or small bowl, combine buttermilk and eggs. Add buttermilk mixture to dry ingredients and mix lightly with fork just until mixture clings together and forms a soft dough.
4. Turn dough out onto lightly floured surface. Knead gently 8 to 10 times-about 30 seconds. Divide dough in half, pat each half into buttered pie plates. With knife, score each into 6 wedges.
5. Bake 20 to 25 minutes or until golden brown. Transfer to cutting board and cool 5 minutes. Cut into wedges. Serve warm.
Nutrition information per wedge-protein: 5 grams; fat: 12 grams; carbohydrate: 24 grams; fiber; 2 grams; sodium: 284 milligrams; cholesterol: 63 milligrams; calories: 214.
Country Living/May/94 Scanned & fixed by DP & GG