Wheat and herb scones

12 Servings

Ingredients

Quantity Ingredient
1½ cup All purpose flour
1½ cup Whole-wheat flour
1 tablespoon Baking powder
1 teaspoon Dry basil leaves
½ teaspoon Dry oregano leaves
½ teaspoon Dry thyme leaves
½ cup Butter or margarine
2 larges Eggs
½ cup Milk

Directions

From: hz225wu@... (Micaela Pantke) Date: Tue, 27 Jul 93 13:13:42 +0200 From: vigil@... (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 ¾ 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.

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