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Continued: Recipes with herbs

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  • Last update: May 15, 2013 - 12:38 PM

Turn off the machine and add the buttermilk, strawberries and rosemary, then pulse just long enough to blend the ingredients. Remove the dough from the processor and gently knead it in your hands, using just a few turns (no more than a dozen) to bring the dough together.

Lightly flour a cutting board. Roll out the dough until it is about 1 inch thick and cut it with a biscuit cutter or a water glass to form scones.

Place the scones on the baking sheet and bake for 10 to 12 minutes, until golden brown. Remove scones from oven. Let them cool a bit, then split them open and slather with butter and preserves.

Nutrition information per serving:

Calories 580 Fat 24 g Sodium 790 mg Saturated fat 15 g

Carbohydrates 83 g Calcium 137 mg

Protein 9 g Cholesterol 63 mg Dietary fiber 4 g

Diabetic exchanges per serving: 3 bread/starch, 2 ½ other carb, 5 fat.

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