Dill Sour Cream Scones
2 cups All-purpose flour
2 teaspoons Baking powder
1/2 teaspoon Baking soda
1/2 teaspoon Salt
4 tablespoons Butter or margarine
2 Eggs
1/2 cup Sour cream
1 tablespoon Fresh dill — chopped
1 teaspoon dried dill weed
Preheat oven to 425 degrees.
Combine the flour, baking powder, baking soda and salt. Cut in the butter with a pastry blender or 2 knives until the mixture resembles coarse crumbs.
Beat the eggs with a fork in a small bowl. Add the sour cream and dill; beat until well combined. Stir into the flour mixture until the mixture forms a soft dough that pulls away from the side of the bowl.
Turn out the dough onto a well-floured surface. Knead the dough 10 times. Roll out the dough into a 9 x 6-inch rectangle with a lightly floured rolling pin.
Cut the dough into 6 squares. Cut each square diagonally in half, making 12 triangles. Place the triangles 2 inches apart onto ungreased baking sheets.
Bake for 10 to 12 minutes, or until golden brown and a toothpick inserted in the center comes out clean. Cool on a wire rack for 10 minutes. Serve warm or cool completely.
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