Scone Recipes: Herbed Scones

by Jackson
(USA)

2 1/2 cups flour

1 TBS baking powder

1/2 tsp salt

3/4 cup margarine or butter chilled

1/2 cup grated or shredded Parmesan Cheese

1/2 cup shredded Monterrey Jack or Muenster cheese

2 TBS chopped fresh parsley (or 1 TBS dried)

2 tsp chopped fresh basil (or about 1 TBS dried)

1 TBS chopped fresh rosemary

1/4 cup finely diced sun dried tomatoes,optional

2 eggs

1/2 cup half-and-half

Preheat oven to 400 degrees.

Combine in a large bowl, flour, baking powder and salt. Cut in butter. Add parsley, basil and rosemary and mix together. Stir in tomatoes and cheese. Beat eggs with half-and-half and add all at once to flour mixture. Stir with a fork until it sticks together.

Place on a floured surface and knead about 5 times. Pat dough into a circle about 10 inches. Cut into 8 wedges. Place on a baking sheetor press into a scone pan and bake for 15-20 minutes, or until golden brown. Serve warm.