Title: Wheat and Herb Scones
Categories: Bread
Yield: 12 Servings

1 1/2 c All purpose flour
1 1/2 c Whole-wheat flour
1 tb Baking powder
1 ts Dry basil leaves
1/2 ts Dry oregano leaves
1/2 ts Dry thyme leaves
1/2 c Butter or margarine
2 lg Eggs
1/2 c Milk

From: hz225wu@unidui.uni-duisburg.de (Micaela Pantke)

Date: Tue, 27 Jul 93 13:13:42 +0200

From: vigil@esca.com (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 3/4 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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