Cheddar Dill Scones Recipe




Cheddar Dill Scones Ingredients

2 1/2 cup all-purpose flour
1 cup (4 oz.) shredded cheddar cheese
1/4 cup chopped fresh parsley
1 tbsp baking powder
2 tsp dill weed
1/2 tsp salt
3/4 cup butter
2 eggs, slightly beaten
1/2 cup half-and-half

A Recipe for
Cheddar Dill Scones

 

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This Recipe for Cheddar Dill Scones is one of thousands in the Recipes-to-go Cheese Cookbook.


Food Tip
To peel garlic cloves quickly, microwave them first for 10 seconds. They will then pop out of their skins easily.



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Food Tip
When a recipe calls for oil, use a smaller amount of a more flavorful oil, such as olive, sesame or chili oil. Use a combination of flavored oils, herbs or beef stock to season beef, vegetables, sauces, stir-fried and sauteed dishes




Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.


This is a recipe for Cheddar Dill Scones from the recipe cookbook of Recipes-to-go (Cheese)


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Cheddar Dill Scones recipe - a tasty recipe for you to add to your collection!

Food Tip
When a recipe calls for oil, use a smaller amount of a more flavorful oil, such as olive, sesame or chili oil. Use a combination of flavored oils, herbs or beef stock to season beef, vegetables, sauces, stir-fried and sauteed dishes




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Herb Tip
Using Sage:
Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.




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Cheddar Dill Scones

Since Eve ate the apple, much depends on dinner.

Lord Byron






Cheddar Dill Scones Directions

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

Serves: 6

 

 

 

 

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Cheddar Dill Scones Recipe from the Recipes-To-go.com Cheese Recipe Cookbook

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