Kitchen Table: Rosemary-Raisin Scones

Where herbs and spices make a difference


| February/March 1993





Makes about 15 large or 20 small scones

• 1/4 cup butter or margarine
• 1 cup unbleached white flour
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 2 1/2 teaspoons baking powder
• 2 tablespoons 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° for 12 to 15 minutes.

--Joyce R. Hartley, Manquin, Virginia

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