Prep 10 mins
Cook 15 mins
I think you'll really enjoy the combination of flavors in these deliciously light scones!
- 2 1⁄2 cups all-purpose flour
- 1 cup shredded sharp cheddar cheese
- 1⁄4 cup chopped fresh parsley
- 3 tablespoons minced fresh dill
- 1 tablespoon baking powder
- 1⁄2 teaspoon salt
- 3⁄4 cup butter or 3⁄4 cup margarine, chilled
- 2 eggs, beaten
- 1⁄2 cup half-and-half cream or 1⁄2 cup cream
- Heat oven to 400°F.
- Combine the flour, cheese, parsley, dill, baking powder and salt in a mixing bowl.
- Use a pastry blender to cut in the cold butter or margarine until crumbly.
- Add eggs and half-n-half and stir lightly until just moistened.
- Turn dough onto a lightly floured surface.
- Knead dough gently until smooth, about 1 minute.
- Divide the dough in half and roll each half into an 8-inch circle.
- Cut each circle into 8 wedges, as if cutting a pie.
- Place the wedges 1 inch apart on a cookie sheet. Bake for 15 to 20 minutes, until lightly browned.
- Cool on a rack for 2 minutes before serving.
MMMMM. Jen, these are TDF! Really buttery, but oh, so delicious! Made for St. Patrick's Day 2008.
I have used this same recipe from the Land O Lakes Cookbook. I used 2 tsp. dried dill weed instead of the fresh but I am sure the fresh would be lovely. It really is a very good recipe and well worth trying! So glad you posted it.