These tender, tasty scones will melt in your mouth. The unique flavors of dill and caraway ensure that you won't soon forget this treat. Sally Sibthorpe Shelby Township, Michigan
- 2 cups all-purpose flour
- 4-1/2 teaspoons sugar
- 1 tablespoon onion powder
- 1 tablespoon snipped fresh dill or 1 teaspoon dill weed
- 2 teaspoons caraway seeds
- 1 teaspoon baking powder
- 3/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon coarsely ground pepper
- 6 tablespoons cold butter
- 1 large egg yolk
- 3/4 cup sour cream
- 1/2 cup ricotta cheese
- 4 teaspoons heavy whipping cream
- Additional caraway seeds, optional
- In a large bowl, combine the first nine ingredients. Cut in butter until mixture resembles coarse crumbs. Combine the egg yolk, sour cream and ricotta cheese; stir into crumb mixture just until moistened. Turn onto a floured surface; knead 10 times.
- Pat into two 6-in. circles. Cut each into six wedges. Separate wedges and place on a greased baking sheet. Brush tops with cream; sprinkle with additional caraway seeds if desired. Bake at 400° for 15-18 minutes or until golden brown. Serve warm. Yield: 1 dozen.
Originally published as Savory Dill and Caraway Scones in Taste of Home February/March 2009, p42
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