Ingredients
2
cups all-purpose flour
1/4
cup chopped fresh parsley
1
tablespoon sugar
1
tablespoon chopped fresh thyme or 1 teaspoon dried thyme leaves
3
teaspoons baking powder
1
teaspoon chopped fresh rosemary or 1/4 teaspoon dried rosemary leaves, crushed
1/2
teaspoon salt
1/3
cup margarine or butter
1/2
cup milk
1
egg, slightly beaten
Preparation
Heat oven to 400°F. Lightly grease cookie sheet. In large bowl, combine flour, parsley, sugar, thyme, baking powder, rosemary and salt; mix well. With pastry blender or fork, cut in margarine until mixture resembles coarse crumbs. Stir in milk and egg just until moistened.
On floured surface, gently knead dough 10 times. Place on greased cookie sheet; roll or pat dough into 6-inch round. Cut into 8 wedges; separate slightly.
Bake at 400°F. for 15 to 20 minutes or until golden brown. Serve warm.
