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Savory Dill and Caraway Scones

Total Time

Prep: 20 min. Bake: 15 min.


1 dozen

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
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  • 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


  1. 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.
  2. 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.

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