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WHEAT AND HERB SCONES

1 1/2 cup all purpose flour
1 1/2 cup whole-wheat flour
1 Tbsp baking powder
1 tsp dry basil leaves
1/2 tsp dry oregano leaves
1/2 tsp dry thyme leaves
1/2 cup butter or margarine
2 large eggs
1/2 cup milk

In a large bowl mix dry ingredients. Add butter, and cut into
flour mixture with a pastry cutter. Beat eggs and milk to blend,
and set aside 2 Tablespoons of egg-milk mixture. Add remainder to
flour mixture, and stir until just evenly moistened. Scrape dough
onto a floured board or surface and knead about 6 turns or until
dough holds together. Divide dough in half. Pat each half into
a 3/4 inch thick round, 5-6 inches in diameter. Set rounds well
apart on an oiled 12 x 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. Bake in a 400F oven until golden
brown, about 18 minutes. Serve hot or warm, breaking along scores.

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