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
      2    Eggs
    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