Yield: 12 Servings
|3½ cup||All-purpose flour|
|5 teaspoons||Baking powder|
|¾ cup||Butter or margarine|
|2 tablespoons||TABASCO; (R) Jalapeno Sauce|
|⅓ cup||Minced green onions|
Preheat oven to 425F. 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(R) Jalapeno 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 TABASCO(R) of McIlhenny Co., Avery Island, LA 70513>Kitpath-Buster 1998-Mar >Submitted to McRecipe by Pat Hanneman Recipe by:
Posted to MC-Recipe Digest by KitPATh <phannema@...> on Mar 20, 1998