| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Breads, Seasonings |
15 |
Lg. scones |
INGREDIENTS
| 1/4 |
c |
Butter or margarine |
| 1 |
c |
Unbleached white flour |
| 1 |
tb |
Sugar |
| 1/2 |
ts |
Salt |
| 2 1/2 |
ts |
Baking powder |
| 2 |
tb |
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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