Preheat oven to 425 degrees F.
Combine flour, baking powder, baking soda and salt. Cut in butter with two knives (works better than a pastry blender!) until mixture resembles coarse crumbs.
Beat eggs with a fork in a small bowl. Add sour cream and dill; beat until well combined.
Stir into flour mixture until the mix forms a soft dough that pulls away from the side of the bowl.
Turn out dough onto a well-floured surface. Knead dough 10 times.
Roll it out into a 9 x 6 inch rectangle with a lightly floured rolling pin
Using a sharp knife, cut dough into six 3-inch squares. Cut each square diagonally in half, making 12 triangles. Place triangles 2 inches apart on ungreased baking sheets
Bake scones for 10 to 12 minutes or until golden brown and wooden pick inserted in center comes out clean. Cool on wire rack for 10 minutes.
Serve warm or cool completely. Makes 12 scones.