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CHEDDAR DILL SCONES

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

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.

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