Rosemary-raisin Sconesbreads, seasonings 1/4 cup butter or margarine 1 cup unbleached white flour 1 tablespoon sugar 1/2 teaspoon salt 2 1/2 teaspoon baking powder 2 tablespoon chopped fresh rosemary 1 cup rolled oats or- whole wheat flour 2 eggs 1/3 cup milk 1/2 cup 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 |
