1 c. flour
3 tbsp. butter
1 1/4 tsp. baking powder
1 tsp. scallions or chives, finely chopped
1/2 tsp. grated orange rind
1/2 tsp. dried mint
6 tbsp. milk

Blend flour, butter and baking powder to crumbles. Add herbs, stir lightly with fork. Add milk, stir. Roll out on lightly floured board. Pat into 4 x 6 inch rectangle. Fold into 1/3. Roll out to 1/2 inches thick. Cut with 1 1/2 inch cutter. Place on cookie sheet just touching. Brush with milk. Bake 10 to 12 minutes at 450 degrees or until lightly browned. Serve hot with dollop of ricotta cheese and with hot tea.