Wheat and Herb Scones

Wheat and Herb Scones
"Why go to the bakery when you can make these treats at home?" Makes 12 servings. Printed from Safeway.com, Submitted by Safeway


1 1/2 cups all-purpose flour
1 1/2 cups whole wheat flour
1 tablespoon baking powder
1 teaspoon dried basil
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1/2 cup Lucerne Sweet Cream Butter,
cut into 1/2-inch pieces
2 Safeway SELECT Organic Large Egg
1/2 cup Safeway SELECT Organic Milk


  1. 1.
    Preheat oven to 400 degrees F. In a food processor or large bowl, whirl or mix together all-purpose flour, whole-wheat flour, baking powder, dried basil, dried oregano, and dried thyme until combined. Add butter; whirl or rub with your fingers until coarse crumbs form.
  2. 2.
    In a small bowl, beat eggs and milk to blend; set aside 2 tablespoons of this mixture. Add remaining egg mixture to flour mixture. Whirl or stir just until evenly moistened.
  3. 3.
    Scrape dough onto a floured board and knead about 6 turns or until dough holds together. Divide dough in half. Pat each half into a 3/4-inch-thick round, 5 to 6 inches in diameter. Set rounds well apart on an oiled 12- by 15-inch baking sheet. With a knife, cut each round not quite through to form 6 equal wedges. Brush rounds with reserved egg-milk mixture.
  4. 4.
    Bake until golden brown, about 18 minutes. Serve hot or warm, breaking along scores.

per serving

Total Fat
9 g
Saturated Fat
5 g
57 mg
135 mg
Total Carbohydrates
24 g
Dietary Fiber
2 g
5 g
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