| 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
A Message from our Provider:
“No one has been misunderstood like God”