Recipe - Fresh Herb Scones

2 cup Flour
One fourth cup Chopped parsley
1 tablespoon Sugar
1 tablespoon Chopped thyme
1 tablespoon Baking powder
1 teaspoon Chopped fresh rosemary or
One fourth teaspoon Dried rosemary
One half teaspoon Salt
1/3 cup Margarine or butter
One half cup Milk
1 Egg; slightly beaten

Heat oven to 400 degrees. Lightly grease cookie sheet. In large bowl,
combine flour, parsley, sugar, thyme, baking powder, rosemary and salt.

Using pastry blender or fork, cut in butter or margarine until mixture
resembles coarse meal. Stir in milk and egg just until moistened.

On floured surface, gently knead dough 10 times. Place on greased cookie
sheet; roll or pat dough into 6inch circle. Cut into 8 wedges; separate
slightly. Bake at 400 degrees for 15 to 20 minutes or until golden brown.
Cut into wedges. Serve warm. Makes 8 scones.

WASHINGTON TIMES FOOD SECTION

JANUARY 24, 1996

Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.