Title: Cheddar Dill Scones
Categories: Bread Cheese
Yield: 6 Servings

2 1/2	c	All-purpose flour
1	c	(4 oz.) shredded Cheddar cheese
1/4	c	Chopped fresh parsley
1	tb	Baking powder
2	ts	Dill weed
1/2	ts	Salt
3/4	c	Butter
2		Eggs, slightly beaten
1/2	c	Half-and-half

Heat oven to 400 degrees. In a 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 minute). 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.

From: Treasury of Country Recipes Cookbook Posted by: Debbie Carlson - Cooking Echo Makes: 16 scones

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