Cheddar Scones With Dill
photo by Caroline Cooks
- Ready In:
- 25mins
- Ingredients:
- 9
- Yields:
-
16 scones
- Serves:
- 8
ingredients
- 591.47 ml all-purpose flour
- 236.59 ml shredded sharp cheddar cheese
- 59.14 ml chopped fresh parsley
- 44.37 ml minced fresh dill
- 14.79 ml baking powder
- 2.46 ml salt
- 177.44 ml butter or 177.44 ml margarine, chilled
- 2 eggs, beaten
- 118.29 ml half-and-half cream or 118.29 ml cream
directions
- 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.
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RECIPE SUBMITTED BY
I live in a small (but growing to be very large) town in Oklahoma. I am currently a student, studying library science. I like to cook and eat, play the piano and violin, and train and play with my two dogs. I don't have a single favorite cookbook, but of the ones I use, I like BHG the most. Their recipes are usually very good. I would say my passion is learning new things--and traveling to new places. I also enjoy writing fiction. Some of my pet peeves are: 99% of the drivers in Oklahoma; people who don't take good care of their pets; people with NO TASTE; intellectual psychobabble nonsense; boring people; the list goes on forever!