Shamrock Scones

Source: Tabasco

3 1/2 cups (875 mL) all-purpose flour
2 tablespoons (30 mL) baking powder
1 teaspoon (5 mL) salt
3/4 cup (175 mL) butter or margarine
4 eggs
1/2 cup (125 mL) milk
2 tablespoons (30 mL) green pepper sauce
1/3 cup (80 mL) minced green onions

Preheat oven to 425 degrees F (220 degrees C.

In large bowl, combine flour, baking powder and salt. With pastry blender or two knives, cut in butter to resemble coarse crumbs. In medium bowl, beat eggs, milk and green pepper sauce. Add milk mixture to dry ingredients to combine. Stir in green onions. Lightly butter a baking sheet. On lightly floured surface with lightly floured hands, pat dough to 1/2-inch (1.25 cm) thickness. With a shamrock-shaped cookie cutter or knife, cut dough. Reuse scraps. Place scones on prepared cookie sheet. Bake 12 minutes or until golden. Remove to cooling rack.

Serve warm with Irish stew.

Makes 12 scones.