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Fresh Herb Scones

Source of Recipe

Pillsbury, The Complete Book of Baking


List of Ingredients

2 cups All-purpose flour
1/4 cup Fresh parsley -- chopped
1 tablespoon Granulated sugar
1 tablespoon Fresh thyme -- chopped
1 teaspoon dried thyme
3 teaspoons Baking powder
1 teaspoon Fresh rosemary -- chopped
1/4 teaspoon dried rosm -- -crushed
1/2 teaspoon Salt
1/3 cup Butter or margarine
1/2 cup Milk
1 Egg -- slightly beaten


Recipe

Preheat oven to 400 degrees; lightly grease a cookie sheet. In a large bowl, combine the flour, parsley, sugar, thyme, baking powder, rosemary and salt. Using a pastry blender or fork, cut in the margarine until the mixture resembles coarse crumbs. Stir in the milk and egg just until moistened. On a floured surface, gently knead the dough 10 times. Place on the cookie sheet; roll or pat the dough into a 6-inch circle. Cut into 8 wedges; separate slightly. Bake for 15 to 20 minutes, or until golden brown. Cut into wedges; serve warm. Makes 8