| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
*tabasco, Biscuits |
12 |
Servings |
INGREDIENTS
| 3 1/2 |
c |
All-purpose flour |
| 5 |
ts |
Baking powder |
| 1 |
ts |
Salt |
| 3/4 |
c |
Butter or margarine |
| 4 |
lg |
Eggs |
| 1/2 |
c |
Milk |
| 2 |
tb |
TABASCO; (R) Jalapeno Sauce |
| 1/3 |
c |
Minced green onions |
INSTRUCTIONS
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 1/2-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: http://www.tabasco.com/
Posted to MC-Recipe Digest by KitPATh <phannema@wizard.ucr.edu> on Mar 20,
1998
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