Cheese'n Dill Scones Recipe

Name: Cheese'n Dill Scones
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 ½ cups all-purpose flour; ¼ cup chopped fresh parsley; 1 tablespoon baking powder; 2 teaspoons dried dill weed; ½ teaspoon salt; ¾ cup cold butter (NO margarine); 5 ounces shredded cheddar cheese (1-1/3 cups); ½ cup sour cream; ¼ cup milk; 2 eggs, slightly beaten

Servings: persons

2 ½ cups all-purpose flour
¼ cup chopped fresh parsley
1 tablespoon baking powder
2 teaspoons dried dill weed
½ teaspoon salt
¾ cup cold butter (NO margarine)
5 ounces shredded cheddar cheese (1-1/3 cups)
½ cup sour cream
¼ cup milk
2 eggs, slightly beaten

1
Heat oven to 400 degrees.
2
Combine flour, parsley, baking powder, dill weed and salt in medium bowl,cust in butter until crumbly.
3
stir in 1 cup cheese.
4
Add sour cream, milk and eggs; mix until just moistened.
5
Turn dough onto lightly floured surface.
6
Knead until smooth (1 minute).
7
Divide dough in half; roll out each half into 8-inch circle.
8
Cut each circle into 8 wedges.
9
Please each wedge 1 inch apart onto ungreased baking sheet.
10
Sprinkle each with about 1 teaspoonful of cheddar cheese.
11
Bake for 13 to 18 minutes or until lightly browned.

868

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 ½ cups all-purpose flour, ¼ cup chopped fresh parsley, 1 tablespoon baking powder, 2 teaspoons dried dill weed, and more.

Yes, Cheese'n Dill Scones falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cheese'n Dill Scones

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