Sour Cream Dill Scones
Makes 12. Per serving: 109 calories, 3 grams fat, 37 milligrams cholesterol, 16 grams carbohydrates, 1 gram fiber, 1 gram protein, 261 milligrams sodium.
2 cups flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup light margarine, at room temperature
2 eggs, at room temperature, beaten
1/2 cup light sour cream, at room temperature
1 teaspoon dried dill weed
Preheat oven to 425 degrees. Sift together flour, baking powder, baking soda, and salt in large bowl. Cut in margarine with pastry blender or fork until mixture resembles crumbs. Combine eggs, sour cream, and dill; mix well. Stir into flour mixture until mixture forms a soft dough that leaves sides of bowl. Turn dough out onto a well-floured surface. Knead dough 10 times. Roll dough into a 9-inch by 6-inch rectangle. Using a floured knife, cut dough into six 3-inch squares. Cut each square diagonally in half to make 12 triangles. Place triangles 2 inches apart on ungreased baking sheets. Bake 10 to 12 minutes, until golden brown.
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