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Cheddar Dill Scones


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




STACKS, The Art of Vertical Food

This page is maintained by Chef Frank Fileccia, CCC, CEC, GOM (Frank's Recipes)
Copyright © Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.