Dill Sour Cream Scones
Source: Best Recipes, Muffins and Quick Breads
Makes 12
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.
Source: Best Recipes, Muffins and Quick Breads
Makes 12
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.
MsgID: 3123577
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Assorted Recipes (10)
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Assorted Recipes (10)
Board: Daily Recipe Swap at Recipelink.com
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Reviews and Replies: | |
1 | Recipe: Assorted Recipes (10) |
Betsy at Recipelink.com | |
2 | Recipe(tried): Crockpot French Dip Sandwiches |
Debby, Boothwyn, PA | |
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Debby, Boothwyn, PA | |
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Debby, Boothwyn, PA | |
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Debby, Boothwyn, PA | |
6 | Recipe: Ham, Cream Cheese and Chive Squares |
Jackie/MA | |
7 | Recipe(tried): Taco Soup |
Laura Darley Colquitt, Ga. | |
8 | Recipe: Dill Sour Cream Scones |
Betsy at Recipelink.com | |
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Betsy at Recipelink.com | |
10 | Recipe: North Country Rosemary Olive Scones |
Betsy at Recipelink.com | |
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Betsy at Recipelink.com |
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