Last updated 6/12/2012 1:20:54 AM. Recipe ID 52851. Report a problem with this recipe.
Title: Rosemary-raisin scones
Categories: Breads, Seasonings
Yield: 15 Lg. scones
1/4 c Butter or margarine
1 c Unbleached white flour
1 tb Sugar
1/2 ts Salt
2 1/2 ts Baking powder
2 tb Chopped fresh rosemary
1 c Rolled oats
-OR- whole wheat flour
1/3 c Milk
1/2 c Raisins
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
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