rosemary scones (for mushroom soup)

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* Exported from MasterCook *

 

Rosemary Scones

 

Recipe By :Publix Apron's Cookbook: Simple Meals (online)

Serving Size : 6 Preparation Time :0:00

Categories : Breads

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 tablespoon fresh rosemary

2 cups biscuit baking mix -- more as needed

1 teaspoon celery salt

2 teaspoons onion powder

3 tablespoons butter

3/4 cup 2% reduced-fat milk

 

1. Preheat oven to 450F.

 

2. Using kitchen shears, snip rosemary, leaves only, and place in food

processor.

 

3. Add baking mix, celery salt and onion powder. Pulse 15 seconds to blend

ingredients.

 

4. Cut butter into cubes and add to food processor. Pulse 12-15 seconds to mix.

 

5. Slowly add milk, pulsing 10-15 seconds, until dough is formed.

 

6. Sprinkle a little baking mix on cutting board. Place dough on cutting board

and lightly sprinkle with baking mix. Form into 12x2-inch rectangle 1-inch

thick.

 

7. Cut dough into six 2-inch squares. Cut each square in half diagonally, making

12 triangle shaped scones. Place on baking sheet and refrigerate until ready to

bake. Note: Placing cold scones in a hot oven will increase the height when they

bake.

 

8. Bake 12-15 minutes, or until golden brown. Serve. (Makes 6 servings.)

 

 

WEB: http://www.publix.com

 

Description:

" Vegetarian "

Yield:

" 12 pieces "

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Per Serving (excluding unknown items): 230 Calories; 12g Fat (45.7% calories

from fat); 4g Protein; 28g Carbohydrate; 1g Dietary Fiber; 18mg Cholesterol;

805mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0 Vegetable; 0 Non-Fat Milk; 2

1/2 Fat.

 

 

Nutr. Assoc. : 0 2250 0 0 0 20001