Cheddar Dill Scones
2 1/2 Cup all-purpose flour
1 Cup (4 oz.) shredded Cheddar cheese
1/4 Cup chopped fresh parsley
1 Tbsp baking powder
2 tsp dill weed
1/2 tsp salt
3/4 Cup butter or margarine
2 eggs, slightly beaten
1/2 Cup half-and-half
Heat oven to 400 degrees. In medium bowl combine all ingredients EXCEPT butter,
eggs and half-and-half. Cut in butter until crumbly. Stir in eggs and
half-and-half just until moistened. Turn dough onto lightly floured surface;
knead until smooth (1 min.). Divide dough in half; roll each half into 8"
circle. Cut each circle into 8 pie-shaped wedges. Place 1" apart on cookie
sheets. Bake for 15 to 20 minutes or until lightly browned.