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Cheddar Dill Scones

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CATEGORY CUISINE TAG YIELD
Dairy, Eggs Breads, Cheese/eggs 6 Servings

INGREDIENTS

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

INSTRUCTIONS

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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