Shamrock scones

Yield: 12 Servings

Measure Ingredient
3½ cup All-purpose flour
5 teaspoons Baking powder
1 teaspoon Salt
¾ cup Butter or margarine
4 larges Eggs
½ cup Milk
2 tablespoons TABASCO® Jalapeño Sauce
⅓ cup Minced green onions

Preheat oven to 425øF. In large bowl, combine flour, baking powder and salt. With pastry blender or two knives, cut in butter to resemble coarse crumbs. In medium bowl, beat eggs, milk and TABASCO® Jalapeño Sauce. Add milk mixture to dry ingredients to combine. Stir in green onions.

Lightly butter baking sheet. On lightly floured surface with lightly floured hands, pat dough to ½-inch thickness. With 3-inch shamrock or round cookie cutter, cut dough. Reuse scraps. Place scones on prepared cookie sheet. Bake 12 minutes or until golden. Remove to cookie sheet.

Serve warm or cool completely to serve later.

Makes 12 scones.

Nutritional information per scone: 267 Calories, 6 g protein, 29 g carbohydrate, 14 g fat, 103 mg cholesterol, 495 mg sodium Busted by Karen Sonnessa <ksonness@...> Recipe by: Tabasco Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@...> on Apr 23, 1998

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