| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Tabasco |
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® Jalapeño Sauce |
| 1/3 |
c |
Minced green onions |
INSTRUCTIONS
Preheat oven to 425°F. 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® Jalapeño 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
Busted by Karen Sonnessa <ksonness@suffolk.lib.ny.us>
Recipe by: Tabasco www.tabasco.com
Posted to MC-Recipe Digest by "Karen Sonnessa" <ksonness@suffolk.lib.ny.us>
on Apr 23, 1998
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