Brunch : Shamrock Scones

• 3 1/2 cups all-purpose flour
  
• 5 teaspoons baking powder
  
• 1 teaspoon salt
  
• 3/4 cup (1 1/2 sticks) butter or margarine
  
• 4 large eggs
  
• 1/2 cup milk
  
• 2 tablespoons TABASCO® brand Green Jalapeño Pepper Sauce
  
• 1/3 cup minced green onion
  

Combine flour, baking powder, and salt in a large bowl. With a pastry blender or two knives, cut in butter to resemble coarse crumbs. In a medium bowl, beat eggs, milk, and TABASCO^® Green Sauce. Add milk mixture to dry ingredients and stir just until dry ingredients are moistened. Stir in green onion.

On a lightly floured surface with lightly floured hands, pat dough to 1/2-inch thickness. Cut dough with a 3-inch shamrock or round cookie cutter; reuse scraps. Place scones on a lightly buttered baking sheet. Bake in a 425°F oven for 12 minutes or until golden. Serve warm, or cool completely to serve later.

Makes 12.

Nutritional information per scone: 267 Calories, 6 g protein, 29 g carbohydrate, 14 g fat, 103 mg cholesterol, 495 mg sodium