Scones - Dill Sour Cream

By á-47

Ingredients

• 2 cups flour
• 2 tea. baking powder
• 1/2 tea. baking soda
• 1/2 tea. salt
• 4 Tbsp. butter
• 2 eggs
• 1/2 cup sour cream
• 1 Tbsp. chopped fresh dill or 1 tea. dried dill weed

Preparation

Step 1

Preheat oven to 425 degrees.

Combine flour, baking powder, baking soda and salt. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Beat eggs with fork in small bowl. Add sour cream and dill; beat until well combined. Stir into flour mixture until mixture forms soft dough that pulls away from side of the bowl.

Turn dough onto well-floured surface. Knead dough 10 times. Roll out dough into 9x6 rectangle with lightly floured rolling pin. Cut dough into 6 (3") squares. Cut each square diagonally in half, making 12 triangles. Place triangles 2" apart on ungreased baking sheets.

Bake 10-12 minutes or until golden brown and wooden pick inserted in center comes out clean. Cool on wire rack 10 minutes.