Fresh Herb Scones
Source: Pillsbury, The Complete Book of Baking
Makes 8

2 cups all-purpose flour
1/4 cup chopped fresh parsley
1 tablespoon granulated sugar
1 tablespoon chopped fresh thyme
1 teaspoon dried thyme
3 teaspoons baking powder
1 teaspoon chopped fresh rosemary
1/4 teaspoon dried rosemary, crushed
1/2 teaspoon salt
1/3 cup butter or margarine
1/2 cup milk
1 egg, slightly beaten

Preheat oven to 400 degrees; lightly grease a cookie sheet.

In a large bowl, combine the flour, parsley, sugar, thyme, baking powder, rosemary and salt. Using a pastry blender or fork, cut in the margarine until the mixture resembles coarse crumbs. Stir in the milk and egg just until moistened.

On a floured surface, gently knead the dough 10 times. Place on the cookie sheet; roll or pat the dough into a 6-inch circle. Cut into 8 wedges; separate slightly.

Bake for 15 to 20 minutes, or until golden brown. Cut into wedges; serve warm.