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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 5 |
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I think you'll really enjoy the combination of flavors in these deliciously light scones! Ingredients:
2 1/2 cups all-purpose flour |
1 cup shredded sharp cheddar cheese |
1/4 cup chopped fresh parsley |
3 tablespoons minced fresh dill |
1 tablespoon baking powder |
1/2 teaspoon salt |
3/4 cup butter or 3/4 cup margarine, chilled |
2 eggs, beaten |
1/2 cup half-and-half cream or 1/2 cup cream |
Directions:
1. Heat oven to 400°F.
2. Combine the flour, cheese, parsley, dill, baking powder and salt in a mixing bowl.
3. Use a pastry blender to cut in the cold butter or margarine until crumbly.
4. Add eggs and half-n-half and stir lightly until just moistened.
5. Turn dough onto a lightly floured surface.
6. Knead dough gently until smooth, about 1 minute.
7. Divide the dough in half and roll each half into an 8-inch circle.
8. Cut each circle into 8 wedges, as if cutting a pie.
9. Place the wedges 1 inch apart on a cookie sheet. Bake for 15 to 20 minutes, until lightly browned.
10. Cool on a rack for 2 minutes before serving.
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