WHEAT AND HERB SCONES                  Servings:

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.