| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Bread |
8 |
Servings |
INGREDIENTS
| 2 |
c |
Flour |
| 1/4 |
c |
Chopped parsley |
| 1 |
tb |
Sugar |
| 1 |
tb |
Chopped thyme |
| 1 |
tb |
Baking powder |
| 1 |
ts |
Chopped fresh rosemary -or- |
| 1/4 |
ts |
Dried rosemary |
| 1/2 |
ts |
Salt |
| 1/3 |
c |
Margarine or butter |
| 1/2 |
c |
Milk |
| 1 |
|
Egg; slightly beaten |
INSTRUCTIONS
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
Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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