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