Cheddar dill scones are a savory quick bread that creates an irresistible aroma.
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2 1/2 cups all-purpose flour
1/4 cup chopped fresh parsley
1 cup shredded Cheddar cheese
1 tablespoon baking powder
2 teaspoons dried dill weed
1/2 teaspoon salt
3/4 cup cold Land O Lakes® Butter, cut into chunks
1/2 cup Land O Lakes® Half & Half
2 large Land O Lakes® Eggs, slightly beaten
Heat oven to 400°F. Grease 2 baking sheets; set aside.
Combine all ingredients except butter, half & half and eggs in bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in half & half and eggs just until moistened.
Turn dough onto lightly floured surface; knead 1 minute or until smooth.
Divide dough in half; roll each half into 8-inch circle. Cut each circle into 8 wedges.
Place wedges 1 inch apart onto prepared baking sheets. Bake 15-20 minutes or until lightly browned.