| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Breads, Seasonings | 15 | Lg. scones | |
INGREDIENTS
| 1/4 | c | Butter or margarine |
| 1 | c | Unbleached white flour |
| 1 | T | Sugar |
| 1/2 | t | Salt |
| 2 1/2 | t | Baking powder |
| 2 | T | Chopped fresh rosemary |
| 1 | c | Rolled oats |
| OR- whole wheat flour | ||
| 2 | Eggs | |
| 1/3 | c | Milk |
| 1/2 | c | Raisins |
INSTRUCTIONS
Combine butter, flour, sugar, salt, baking powder, and rosemary with fork until butter is well broken up. Add remaining ingredients and stir only enough to combine ingredients completely. Drop spoonfuls onto a greased cookie sheet. Bake at 400 F for 12 to 15 minutes. Source: Joyce R. Hartley, Manquin, Virginia * Published in: The Herb Companion - February/March 1993 * Typed for you by Karen Mintzias From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 166
Calories From Fat: 36
Total Fat: 4.1g
Cholesterol: 25.7mg
Sodium: 196mg
Potassium: 91.7mg
Carbohydrates: 28g
Fiber: 1g
Sugar: 4.5g
Protein: 4.2g