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.
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1⁄2 teaspoon baking soda
- 1⁄2 teaspoon salt
- 4 tablespoons butter
- 2 eggs
- 1⁄2 cup sour cream
- 1 tablespoon chopped fresh dill or 1 teaspoon dried dill weed
- Preheat oven to 425 F.
- Combine flour, baking powder, baking soda and salt.
- Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
- Beat eggs in small bowl.
- Add sour cream and dill to egg and beat until well combined.
- Stir into flour mixture and mix until it forms a soft dough that pulls away from the side of the bowl.
- Turn out onto well-floured surface.
- 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.
- Roll dough out, with lightly floured rolling pin, until it measures 9X6 inches.
- Cut dough into 6 (3 inch) squares.
- Cut each square diagonally in half, making 12 triangles.
- Place 2 inches apart on ungreased baking sheet.
- Bake 10 to 12 minutes or until golden brown and wooden pick inserted in center comes out clean.
- Cool on wire rack 10 minutes.
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.