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Dill Sour Cream Scones Recipe
|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|
Serving size: Complete recipe
Calories 1673 Calories from Fat 698
% Daily Value*
Total Fat 79 g121.1%
Saturated Fat 24.4 g122.2%
Trans Fat 0 g
Cholesterol 482.8 mg
Sodium 2703.6 mg112.6%
Total Carbohydrates 199 g66.5%
Dietary Fiber 7.1 g28.3%
Sugars 5.5 g
Protein 41 g82.9%
Vitamin A 84.9% Vitamin C 23.1%
Calcium 98.7% Iron 87.5%
*Based on a 2000 Calorie diet
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.