Dill and Cheese Scones

2 1/2 cups Biscuit mix
1/2 cup Cheddar cheese -- grated
1 tablespoon Granulated sugar
1/2 teaspoon Dill weed
1/2 cup Plain yogurt
1 Egg -- beaten
2 tablespoons Buttery oil

Preheat oven to 425 degrees. In a large bowl, combine the biscuit mix, cheese, sugar and dill weed. In a separate bowl, blend the yogurt and egg; add to the flour mixture with the oil. Stir until blended. Turn the dough onto a floured surface and knead 8 to 10 strokes. Pat out into an 8-inch circle and cut into 12 wedges. Place on a cookie sheet and bake for 12 minutes. Makes 12