Cheddar Dill Scones

Ingredients:

2 1/2 Cup all-purpose flour
1 Cup (4 oz.) shredded Cheddar cheese
1/4 Cup chopped fresh parsley
1 Tbsp baking powder
2 tsp dill weed
1/2 tsp salt
3/4 Cup butter or margarine
2 eggs, slightly beaten
1/2 Cup half-and-half

Instructions:

Heat oven to 400 degrees. In medium bowl combine all ingredients except butter, eggs and half-and-half. Cut in butter until crumbly. Stir in
eggs and half-and-half just until moistened. Turn dough onto lightly
floured surface; knead until smooth (1 min.). Divide dough in half;
roll each half into 8" circle. Cut each circle into 8 pie-shaped wedges. Place 1" apart on cookie sheets. Bake for 15 to 20 minutes or until lightly browned.