Fresh Herb Scones and Chanda-Tequila

[Guest guest]

Shhhh! Don't spoil my reputation, Lawanna thought I would look like Betty

Crocker. Not......LOL

I have that Tequila Rose Liqueur too. It's in this neat black square bottle

with a big pink rose on the front and you pour it over ice.

OK now I have to try it in a sweet bread. I'm on a kitchen chemistry mission.

When I'm done I'm going to see if Paul wants some, better find out where he

lives first. Oooooooooooooooooooo Paul!

(:-O Donna

 

PuterWitch <puterwitch wrote:

<thinks she left out the tequila part>

-

purplepassion

GROUP

Wednesday, November 09, 2005 9:36 AM

" Fresh Herb Scones " recipe

 

 

Two of these and a plate of steamed veggies pus me up there on Cloud 9.

 

Fresh Herb Scones

 

2 cups all purpose flour

1/4 cup chopped fresh parsley or cilantro

1 Tblspn. sugar

1 Tblspn. chopped fresh thyme or 1 tsp. dried

3 tsps. baking powder

1 tsp. chopped fresh rosemary or 1/4 tsp. dried

1/2 tsp. salt

1/3 cup margarine or butter

1/2 cup milk (soy milk works too)

1 egg, slightly beaten

 

Heat oven to 400 degrees and lightly grease cookie sheet or pizza pan.

In a large bowl, combime flour, parsley, suhar, thyme, baking powder, rosemary

and salt and mix well. With a pastry blender or fork, cut

in margarine until mixture resembles coarse crumbs.

Stir in milk and egg just until moistened.

On a floured surface, gently knead dough 10 times. Place on greased cookie

sheet. Roll or pat dough into a 6 inch round. Cut into 8 wedges, seperate

slightly. Bake at 400 for 15 to 20 minutes or until golden brown.

Serve warm.

 

Note* The key to a good scone is to never over mix. Always blend until just

moistened. Over mixing makes them tough. Enjoy these my dahlinks!

 

 

" I guarantee you, this place will

blow your mind. "

Source: Norman Whitfield

Psychedelic Shack

 

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