Rosemary-raisin Scones Recipe
Yield: 15 Lg. sconesRecipe by luhu.jp
Ingredients:
1/4 cup: Butter or margarine,
1 cup: Unbleached white flour,
1 tbsp: Sugar,
1/2 tsp: Salt,
2 1/2 tsp: Baking powder,
2 tbsp: Chopped fresh rosemary,
1 cup: Rolled oats OR- whole wheat flour,
2: Eggs,
1/3 cup: Milk,
1/2 cup: Raisins,
Directions:
Combine butter, flour, sugar, salt, baking powder, and rosemary with
fork until butter is well broken up. Add remaining ingredients and
stir only enough to combine ingredients completely. Drop spoonfuls
onto a greased cookie sheet. Bake at 400 F for 12 to 15 minutes.
* Source: Joyce R. Hartley, Manquin, Virginia * Published in: The Herb
Companion - February/March 1993 * Typed for you by Karen Mintzias
Source from luhu.jp
fork until butter is well broken up. Add remaining ingredients and
stir only enough to combine ingredients completely. Drop spoonfuls
onto a greased cookie sheet. Bake at 400 F for 12 to 15 minutes.
* Source: Joyce R. Hartley, Manquin, Virginia * Published in: The Herb
Companion - February/March 1993 * Typed for you by Karen Mintzias
Source from luhu.jp