Dill Sour Cream Scones
|All purpose flour||2 Cup (32 tbs)|
|Baking powder||2 Teaspoon|
|Baking soda||1⁄2 Teaspoon|
|Margarine||1⁄4 Cup (4 tbs), softened|
|Sour cream||1⁄2 Cup (8 tbs)|
|Dill/1 teaspoon dill weed||1 Tablespoon, chopped|
Preheat oven to 425°F.
Combine flour, baking powder, baking soda and salt in large bowl.
Cut in margarine with pastry blender until mixture resembles fine 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 leaves sides of bowl.
Turn dough out onto well-floured surface.
Knead dough 10 times.
Roll dough out, using floured rolling pin, into 9 x 6-inch rectangle.
Cut dough, using floured knife, into 6 (3-inch) squares.
Cut each square diagonally in half, making 12 triangles.
Place triangles, 2 inches apart, on ungreased baking sheets.
Bake 10 to 12 minutes or until golden brown.
Cool on wire racks for 10 minutes.