Herbed Savory Scones

Presented by:

Rock Eddy Bluff Farm, an Ozark retreat
10245 Maries Road 511
Dixon, Missouri
65459

Email: corey@rockeddy.com
Website: http://www.rockeddy.com

Breads, Muffins, Biscuits

· 2 1/2 cups flour
· 3/4 cup margarine or butter chilled
· 1 Tbsp. baking powder
· 1/2 tsp. salt
· 1/2 cup grated or shredded Parmesan Cheese
· 1/2 cup shredded Monterrey Jack or Muenster cheese
· 2 Tbsps. chopped fresh parsley (or 1 Tbsp dried)
· 2 tsps. chopped fresh basil  (of 1 Tbsp dried)
· 1 Tbsp. chopped fresh rosemary
· Optional - 1/4 cup finely diced sun dried tomatoes
· 2 eggs
· 1/2 cup half-and-half

Preheat oven to 400 degrees.   Combine flour, baking powder, salt, parsley, basil and rosemary in a mixer.   Cut butter into 1/2-inch cubes and add.  Mix until it resembles oatmeal.  Stir in sun dried tomatoes and cheese.    Beat eggs with half-and-half.  Add all at once to flour mixture and stir with a fork until it forms a sticky dough.   Turn onto a floured surface and knead about 5 times, adding more flour as needed.  Pat dough into a circle about 10 inches in diameter.  Cut into 8 wedges.   Place on a cookie sheet and bake for about 20 minutes, or until golden brown.