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Combine butter, flour, sugar, salt, baking powder, and rosemary with fork until butter is well broken up. Add remaining ingredients and stir only enough to combine ingredients completely. Drop spoonfuls onto a greased cookie sheet. Bake at 400 F for 12 to 15 minutes. * Source: Joyce R. Hartley, Manquin, Virginia * Published in: The Herb Companion - February/March 1993 * Typed for you by Karen Mintzias
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|Serving Size: 1 Lg. scone (75g)|
|Recipe Makes: 15 Lg. scone|
|Calories from Fat: 92 (43%)|
|Amt Per Serving||% DV|
|Total Fat 10.2g||14 %|
|Saturated Fat 3.2g||16 %|
|Monounsaturated Fat 3.9g|
|Polyunsanturated Fat 2.1g|
|Cholesterol 147.7mg||45 %|
|Sodium 111.5mg||4 %|
|Potassium 188.4mg||5 %|
|Total Carbohydrate 24.5g||7 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 22.7g|
|Protein 7.2g||10 %|
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Calories per serving: 213
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