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Rosemary-raisin scones

Yield: 15 Lg. scones

Ingredients:

• 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

Instructions:

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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