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Scones: Country Rosemary-Olive Scones

Source of Recipe

Virginia Moon


Recipe Introduction

This recipe won $1000 for Virginia Moon, of Harvest, Ala, in the 4th annual Quaker Oatmeal Recipe Contest.

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 -- quick or regular
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.