Cheddar Dill Scones Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
2 1/2 cup: All-purpose flour,
1 cup: , (4 oz.) shredded Cheddar cheese
1/4 cup: Chopped fresh parsley,
1 tbsp: Baking powder,
2 tsp: Dill weed,
1/2 tsp: Salt,
3/4 cup: Butter,
2: Eggs, slightly beaten
1/2 cup: Half-and-half,
Directions:
Heat oven to 400 degrees. In a medium bowl, 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 onto
lightly floured surface; knead until smooth (1 minute). Divide dough
in half; roll each half into 8" circle. Cut each circle into 8
pie-shaped wedges. Place 1" apart on cookie sheets. Bake for 15 to
20 minutes or until lightly browned.
From: Treasury of Country Recipes Cookbook Posted by: Debbie Carlson
~ Cooking Echo Makes: 16 scones
Source from luhu.jp
except butter, eggs, and half-and-half. Cut in butter until crumbly.
Stir in eggs and half-and-half just until moistened. Turn dough onto
lightly floured surface; knead until smooth (1 minute). Divide dough
in half; roll each half into 8" circle. Cut each circle into 8
pie-shaped wedges. Place 1" apart on cookie sheets. Bake for 15 to
20 minutes or until lightly browned.
From: Treasury of Country Recipes Cookbook Posted by: Debbie Carlson
~ Cooking Echo Makes: 16 scones
Source from luhu.jp