Cheddar Dill Scones
2 1/2 cups All-purpose flour
1 cup Shredded cheddar cheese
1/4 cup Chopped fresh parsley
1 tablespoon Baking powder
2 teaspoons Dill weed
1/2 teaspoon Salt
3/4 cup Butter or margarine
2 Eggs — 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.
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