Dill scones - country living

12 wedges

Ingredients

Quantity Ingredient
1 cup Unsifted all-purpose flour
1 cup Unsifted whole-wheat flour
⅔ cup Yellow cornmeal
2 tablespoons Sugar
2 teaspoons Baking powder
½ teaspoon Baking soda
½ teaspoon Salt
⅔ cup Butter, cut into pieces
⅓ cup Chopped fresh dill
⅓ cup Buttermilk
2 Large eggs

Directions

1. Heat oven to 375'F. Lightly butter two 9-inch pie plates and set aside.

2. In large bowl, with fork, combine flours, cornmeal, sugar, baking powder, baking soda, and salt. With pastry blender or 2 knives, cut butter into flour mixture until coarse crumbs form. Stir in dill until well mixed.

3. In 1-cup glass measuring cup or small bowl, combine buttermilk and eggs. Add buttermilk mixture to dry ingredients and mix lightly with fork just until mixture clings together and forms a soft dough.

4. Turn dough out onto lightly floured surface. Knead gently 8 to 10 times-about 30 seconds. Divide dough in half, pat each half into buttered pie plates. With knife, score each into 6 wedges.

5. Bake 20 to 25 minutes or until golden brown. Transfer to cutting board and cool 5 minutes. Cut into wedges. Serve warm.

Nutrition information per wedge-protein: 5 grams; fat: 12 grams; carbohydrate: 24 grams; fiber; 2 grams; sodium: 284 milligrams; cholesterol: 63 milligrams; calories: 214.

Country Living/May/94 Scanned & fixed by DP & GG

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