Wheat And Herb Scones
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Bread | 12 | Servings | |
INGREDIENTS
| 1 1/2 | c | All purpose flour |
| 1 1/2 | c | Whole-wheat flour |
| 1 | T | Baking powder |
| 1 | t | Dry basil leaves |
| 1/2 | t | Dry oregano leaves |
| 1/2 | t | Dry thyme leaves |
| 1/2 | c | Butter or margarine |
| 2 | Eggs | |
| 1/2 | c | Milk |
INSTRUCTIONS
From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke) Date: Tue, 27 Jul 93 13:13:42 +0200 From: vigil@esca.com (Sandra) In a large bowl mix dry ingredients. Add butter, and cut into flour mixture with a pastry cutter. Beat eggs and milk to blend, and set aside 2 Tablespoons of egg-milk mixture. Add remainder to flour mixture, and stir until just evenly moistened. Scrape dough onto a floured board or surface and knead about 6 turns or until dough holds together. Divide dough in half. Pat each half into a 3/4 inch thick round, 5-6 inches in diameter. Set rounds well apart on an oiled 12 x 15 inch baking sheet. With a knife, cut each round not quite through, to form 6 equal wedges. Brush rounds with reserved egg-milk mixture. Bake in a 400F oven until golden brown, about 18 minutes. Serve hot or warm, breaking along scores. REC.FOOD.RECIPES From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“Most people want to serve God, but only in an advisory position.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 199
Calories From Fat: 79
Total Fat: 8.9g
Cholesterol: 32.9mg
Sodium: 199.1mg
Potassium: 65.8mg
Carbohydrates: 24.9g
Fiber: <1g
Sugar: <1g
Protein: 4.7g