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Wheat and Herb Scones

Source of Recipe

unknown


List of Ingredients

1 1/2 Cups all purpose flour
1 1/2 Cups whole-wheat flour
1 Tbsp baking powder
1 Tsp dry basil leaves
1/2 Tsp dry oregano leaves
1/2 Tsp dry thyme leaves
1/2 Cup butter or margarine
2 Large eggs
1/2 c milk


Recipe

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 400ºF oven until golden brown, about 18 minutes. Serve hot or warm, breaking along scores.