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Cheddar Dill Scones 

Fills the house with the sent  of herbs and tickles the appetite. 

• 2 1/2 cups all purpose flour
• 1 cup 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 (room temp.) slightly beaten
• 1/2 cup half and half

Directions:

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 moist. Turn dough onto lightly floured surface. knead until smooth (about one minute. Divide dough in half: roll each half into 8 " circle. cut each circle into 8 pie shaped wedges, place wedges slightly apart on pan. Bake for 15 to 20 minutes or until lightly brown. 

• 1 cup milk
• 3 Tbsp butter or margarine
• 2 pkg (1/4 oz each) active dry yeast
• 1 cup warm water (105° to 115°F)
• 4 3/4 - 5 3/4 cups all-purpose flour
• 2 cups whole wheat flour
• 1/3 cup honey
• 2 eggs
• 1 Tbsp salt
• 1 tsp sugar
• butter or margarine, softened

1. In 1 quart saucepan combine milk and butter. Cook over medium heat until butter is melted.
2. Cool to lukewarm (105° to 115°F).
3. In a large mixer bowl dissolve yeast in warm water. Add milk mixture, 2 cups flour, then the rest of the ingredients except the softened butter.
4. Beat at medium speed, scraping bowl often, until smooth (1 to 2 minutes). Add enough remaining flour to make dough easy to handle.
5. Turn dough onto lightly floured surface and knead until smooth and elastic (about 10 minutes).
6. Place in greased bowl; turn greased side up. Cover; let rise in warm place until double in size (about 1.5 hours). Dough is ready if indentation remains when touched.
7. Punch down dough; divide in half. Shape each half into loaf and place in a greased 9 x 5" loaf pan. Cover; let rise until double in size (about 1.5 hours).
8. Heat oven to 350°F.
9. Bake loaves for 25 to 35 minutes or until loaves sound hollow when tapped. Remove from pans immediately. If desired, brush tops of loaves with butter.