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Scones: Black Pepper & Onion Scones




Source of Recipe


Pillsbury, The Complete Book of Baking


List of Ingredients




3/4 cup Chopped onions
1/4 cup Butter or margarine
2 cups All-purpose flour
2 tablespoons Granulated sugar
3 teaspoons Baking powder
1/2 teaspoon Black pepper -- coarsely groun
1 teaspoon
1/2 cup Whipping cream
1 Egg
Butter or margarine -- melted



Recipe



Preheat oven to 400 degrees. In a small skillet, cook the onions in 1/4 cup margarine until crisp-tender; set aside and cool slightly.

In a medium bowl, combine the flour, sugar, baking powder, salt and pepper; blend well. Add the whipping cream, egg and onions; stir just until moistened. On a floured surface, gently knead the dough 5 or 6 times. Place on an ungreased cookie sheet; press into an 8-inch circle, about 1/2 inch thick.

Cut into 8 wedges; separate slightly. Bake for 12 to 16 minutes, or until very light brown. Brush with melted margarine. Cut into wedges; serve warm.

SERVES 8