Savory Dill and Caraway Scones

Ingredients

• • 2 c. AP flour
• • 4 1/2 tsp. Sugar
• • 1 Tbsp. Onion powder
• • 1/2 tsp. Coarsely ground pepper
• • 1 Tbsp. Snipped fresh dill or 1 tsp. Dill weed
• • 2 tsp. Caraway seeds
• • 1 tsp. Baking powder
• • 3/4 tsp. Salt
• • 1/2 tsp. Baking soda
• • 3/4 c. Sour cream
• • 6 Tbsp. cold Butter
• • 1/2 c. Ricotta
• • 4 tsp. Heavy whipping cream
• • Additional caraway seeds optional

Instructions

1. 1. Preheat oven to 400 degrees.
2. 2. In a large bowl, combine flour, sugar, onion powder, dill, caraway seeds, baking powder, baking soda, salt and pepper.
3. 3. Cut in butter until mixture resembles coarse crumbs.
4. 4. Combine egg yolk, sour cream, and ricotta cheese. Stir into crumb mixture just until moistened.
5. 5. Turn onto a floured surface. Knead 10 times.
6. 6. Pat into 2 6-inch circles. Cut each into 6 wedges.
7. 7. Separate wedges and place on a greased baking sheet.
8. 8. Brush tops with cream. Sprinkle with additional caraway seeds.
9. 9. Bake for 15-18 minutes or until golden brown.
10. 10. Serve warm.
11. Notes: