Cheddar Dill Scones Recipe

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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

A nickel will get you on the subway, but garlic will get you a seat.
Old New York Proverb

A food is not necessarily essential just because your child hates it.
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This Cheddar Dill Scones recipe is one of many in our Cheese Category.

I do not like broccoli. And I haven't liked it since I was a little kid and my mother made me eat it. And I'm President of the United States and I'm not going to eat any more broccoli.
George Bush , U.S. president, 1990

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.

Cheddar Dill Scones Recipe
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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)

Tell me what you eat, I'll tell you who you are.
Anthelme Brillat-Savarin

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

If you like this Cheddar Dill Scones recipe please let us know.

I will not eat oysters. I want my food dead. Not sick--not wounded--dead.
Woody Allen

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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Anyhow, the hole in the doughnut is at least digestible.
H.L. Mencken

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

Cheddar Dill Scones Recipe brought to you by Recipes To-Go

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

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