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    North Country Olive Rosemary Scones


    Source of Recipe


    Virginia Moon

    List of Ingredients




    1/3 cup Half and half or milk
    2 Eggs -- slightly beaten
    1/3 cup Finely chopped onion
    1/4 cup Ripe olives -- chopped.
    1 1/2 cups All-purpose flour
    1 cup Uncooked oats
    1 tablespoon Sugar
    2 teaspoons Baking powder
    1/2 teaspoon Crushed dried rosemary
    3/4 teaspoon Black pepper
    1/2 teaspoon Salt -- optional
    1/2 cup Butter or margerine -- chilled

    Recipe



    Heat oven to 450 F. Grease a cookie sheet. Combine and set aside half and half, eggs, onion, and olives. In a large bowl, combine and mix well: flour, oats, sugar, baking powder, rosemary, pepper, and salt. With a pastry blender, or 2 knives, cut butter into the dry mixture. Stop when the mixture resembles coarse crumbs. Add liquid ingredients. Mix just until dry ingredients are moistened. Do not overmix.

    Turn out onto lightly floured surface. Knead 8 or 10 times. Pat dough into an 8-inch circle, about 3/4 inch thick. Cut into 8 wedges. Place wedges on prepared cookie sheet. Bake at 450 F 18 to 20 minutes, or until light golden brown. Serve warm. Makes 8 scones.

 

 

 

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