Dill Sour Cream Scones
2 teaspoons Baking powder
1/2 teaspoon Baking soda
1/2 teaspoon Salt
4 tablespoons Butter or margarine
1/2 cup Sour cream
1 tablespoon Fresh dill -- chopped
1 teaspoon dried dill weed
Preheat oven to 425 degrees.
Combine the flour, baking powder, baking soda and salt. Cut
in the butter with a pastry blender or 2 knives until the mixture resembles
Beat the eggs with a fork in a small bowl. Add the sour cream
and dill; beat until well combined. Stir into the flour mixture until the
mixture forms a soft dough that pulls away from the side of the bowl.
Turn out the dough onto a well-floured surface. Knead the
dough 10 times. Roll out the dough into a 9 x 6-inch rectangle with a lightly
floured rolling pin.
Cut the dough into 6 squares. Cut each square diagonally in
half, making 12 triangles. Place the triangles 2 inches apart onto ungreased
Bake for 10 to 12 minutes, or until golden brown and a
toothpick inserted in the center comes out clean. Cool on a wire rack for 10
minutes. Serve warm or cool completely.