Black pepper scones
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¾ | cup | Onions, chopped |
| ¼ | cup | Margarine |
| 2 | cups | Flour |
| 2 | tablespoons | Sugar |
| 1 | tablespoon | Baking powder |
| 1 | teaspoon | Black pepper, coarsly ground |
| ½ | teaspoon | Salt |
| ½ | cup | Half and half |
| Or whipping cream | ||
| 1 | Egg | |
| Melted margarine | ||
Directions
Heat the oven to 400 degrees. in a small skillet, saute onions in ¼ cup margarine until crisp-tender; set aside. Cool slightly.
Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, sugar, baking powder, pepper and salt; blend well. Add whipping cream (or half and half), egg and sauteed onions; stir just until moistened. On floured surface knead dough gently 5 or 6 times.
Place on ungreased cookie sheet; press into 8 inch circle, about ½ inch thick. Cut into 8 wedges; separate slightly. Bake at 400 degrees for 12 to 16 minutes or until very lightly browned. Brush with melted margarine. Serve warm.
............Debbie Holland, January 1988 This goes well with many meals, especially soup. Recipe comes from the Pillsbury "Winter Fun" Cookbook.