Dill Sour Cream Scones

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“I read cookbooks like library books. I found this today while reading through a cookbook I have had for almost 10 years. I haven't tried it yet, but plan to try it in the very near future. I think these would be wonderful with a warm bowl of soup.”
12 scones

Ingredients Nutrition


  1. Preheat oven to 425 F.
  2. Combine flour, baking powder, baking soda and salt.
  3. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
  4. Beat eggs in small bowl.
  5. Add sour cream and dill to egg and beat until well combined.
  6. Stir into flour mixture and mix until it forms a soft dough that pulls away from the side of the bowl.
  7. Turn out onto well-floured surface.
  8. Knead dough 10 times by folding the dough in half, folding toward you and then pressing dough away from you with the heels of your hands, make a quarter turn and repeat.
  9. Roll dough out, with lightly floured rolling pin, until it measures 9X6 inches.
  10. Cut dough into 6 (3 inch) squares.
  11. Cut each square diagonally in half, making 12 triangles.
  12. Place 2 inches apart on ungreased baking sheet.
  13. Bake 10 to 12 minutes or until golden brown and wooden pick inserted in center comes out clean.
  14. Cool on wire rack 10 minutes.

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