Savory Dill And Caraway Scones

• 2 cups all-purpose flour
• 4-1/2 teaspoons sugar
• 1 tablespoon onion powder
• 1 tablespoon snipped fresh dill or 1 teaspoon dill weed
• 2 teaspoons caraway seeds
• 1 teaspoon baking powder
• 3/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 teaspoon coarsely ground pepper
• 6 tablespoons cold butter
• 1 large egg yolk
• 3/4 cup sour cream
• 1/2 cup ricotta cheese
• 4 teaspoons heavy whipping cream
• Additional caraway seeds, optional

1. In a large bowl, combine the first nine ingredients. Cut in butter until mixture resembles coarse crumbs. Combine the egg yolk, sour cream and ricotta cheese; stir into crumb mixture just until moistened. Turn onto a floured surface; knead 10 times.
2. Pat into two 6-in. circles. Cut each into six wedges. Separate wedges and place on a greased
3. . Brush tops with cream; sprinkle with additional caraway seeds if desired. Bake at 400u0b0 for 15-18 minutes or until golden brown. Serve warm.

flour, sugar, onion powder, dill, caraway seeds, baking powder, salt, baking soda, ground pepper, cold butter, egg yolk, sour cream, ricotta cheese, heavy whipping cream, caraway seeds

Taken from www.tasteofhome.com/recipes/savory-dill-and-caraway-scones/ (may not work)