Brunch : Parmesan Cheese Scones

• 2 cups all-purpose flour
  
• 3/4 cup grated Parmesan cheese
  
• 2 teaspoons baking powder
  
• 1 teaspoon dried oregano, crumbled
  
• 1/4 teaspoon salt
  
• 4 tablespoons butter, chilled and cut into pieces
  
• 1/2 cup milk
  
• 2 large eggs, lightly beaten
  
• 3/4 teaspoon Original TABASCO® brand Pepper Sauce
  
• 3/4 cup finely chopped onion
  

Preheat oven to 400°F. In a large bowl or food processor, mix flour, cheese, baking powder, oregano and salt. Cut in butter, using a pastry blender, two knives, or pulses of a food processor, until mixture resembles coarse crumbs. Transfer mixture to a large bowl, if blended in food processor.

In a small bowl, stir together milk, eggs and TABASCO^® Sauce. Make a well in center of dry ingredients and add milk mixture, stirring just until combined. Mix in onion. Dough will be sticky.

Lightly butter a baking sheet. With lightly floured hands, pat dough into a 9-inch circle in center of baking sheet. Cut circle into 8 wedges. Bake scones 20 to 25 minutes, or until lightly browned.

Makes 8 scones.

Nutritional information per serving: 238 Calories, 9 g protein, 27 g carbohydrate, 10 g fat, 77 mg cholesterol, 393 mg sodium