Total Time
27mins
Prep 15 mins
Cook 12 mins

I read cookbooks like library books. I found this today while reading through a cookbook I have had for almost 10 years. I haven't tried it yet, but plan to try it in the very near future. I think these would be wonderful with a warm bowl of soup.

Ingredients Nutrition

Directions

  1. Preheat oven to 425 F.
  2. Combine flour, baking powder, baking soda and salt.
  3. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
  4. Beat eggs in small bowl.
  5. Add sour cream and dill to egg and beat until well combined.
  6. Stir into flour mixture and mix until it forms a soft dough that pulls away from the side of the bowl.
  7. Turn out onto well-floured surface.
  8. Knead dough 10 times by folding the dough in half, folding toward you and then pressing dough away from you with the heels of your hands, make a quarter turn and repeat.
  9. Roll dough out, with lightly floured rolling pin, until it measures 9X6 inches.
  10. Cut dough into 6 (3 inch) squares.
  11. Cut each square diagonally in half, making 12 triangles.
  12. Place 2 inches apart on ungreased baking sheet.
  13. Bake 10 to 12 minutes or until golden brown and wooden pick inserted in center comes out clean.
  14. Cool on wire rack 10 minutes.
Most Helpful

2 5

I made these recently to have with some soup. I love dill and so was looking forward to them. I found the texture, however, to be unlike any scone I've ever made before and not really to my taste. I think that's because of the 2 eggs in the recipe, something not normally found in scones. They were somewhere between a muffin and a biscuit. Though the dill flavor was nice, that texture was the deciding factor in my giving a rare 2 star review. If you don't normally care for scones, this might be the scone recipe for you.