Fresh herb scones

Yield: 8 Servings

Measure Ingredient
2 cups Flour
¼ cup Chopped parsley
1 tablespoon Sugar
1 tablespoon Chopped thyme
1 tablespoon Baking powder
1 teaspoon Chopped fresh rosemary -or-
¼ teaspoon Dried rosemary
½ teaspoon Salt
⅓ cup Margarine or butter
½ cup Milk
1 \N Egg; slightly beaten

Heat oven to 400 degrees. Lightly grease cookie sheet. In large bowl, combine flour, parsley, sugar, thyme, baking powder, rosemary and salt.

Using pastry blender or fork, cut in butter or margarine until mixture resembles coarse meal. Stir in milk and egg just until moistened.

On floured surface, gently knead dough 10 times. Place on greased cookie sheet; roll or pat dough into 6-inch circle. Cut into 8 wedges; separate slightly. Bake at 400 degrees for 15 to 20 minutes or until golden brown.

Cut into wedges. Serve warm. Makes 8 scones.

WASHINGTON TIMES FOOD SECTION

JANUARY 24, 1996

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