Cheddar Dill Scones

The irresistible aroma of this quick bread will fill the kitchen and tempt the appetite. From Land-O-Lakes Cookbook.

• Ready In: 30 mins
• Yields: 16 scones

Ingredients

• 2 1⁄2 cups all-purpose flour
• 1  cup cheddar cheese, shredded
• 1⁄4 cup fresh parsley, chopped
• 1  tablespoon baking powder
• 2  teaspoons dill weed
• 1⁄2 teaspoon salt
• 3⁄4 cup butter or 3⁄4 cup margarine
• 2  eggs, slightly beaten
• 1⁄2 cup half-and-half

Directions

1. heat oven to 400*F.
2. in medium bowl combine all ingredients except eggs and halh-and-half.
3. cut in butter until crumbly.
4. stir in eggs and half-andhalf just until moistened.
5. turn dough onto lightly floured surface, knead until smooth about 1 minute.
6. divide dough in half, roll each half into 8" (20cm) circle.
7. cut each circle into 8 pie shape wedges.
8. place 1inch apart on cookie sheet.
9. bake for 15 to 20 minutes, or until lightly browned.