Cheddar Dill Scones
| Yield: | 6 Servings |
| Categories: | Breads |
| 2 1/2 | c | All-purpose flour |
| 1 | c | (4 oz.) shredded Cheddar cheese |
| 1/4 | c | Chopped fresh parsley |
| 1 | tb | Baking powder |
| 2 | ts | Dill weed |
| 1/2 | ts | Salt |
| 3/4 | c | Butter |
| 2 | Eggs, slightly beaten | |
| 1/2 | c | Half-and-half |
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