North country rosemary olive scones
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Half and half or milk |
| 2 | Eggs; slightly beaten | |
| ⅓ | cup | Finely chopped onion |
| ¼ | cup | Ripe olives; chopped. |
| 1½ | cup | All-purpose flour |
| 1 | cup | Uncooked oats; quick or |
| 1 | tablespoon | Sugar |
| 2 | teaspoons | Baking powder |
| ½ | teaspoon | Crushed dried rosemary |
| ¾ | teaspoon | Black pepper |
| ½ | teaspoon | Salt; optional |
| ½ | cup | Butter or margerine; chilled |
Directions
Recipe by: wilkins@... (Darin Wilkins) This recipe won $1000 for Virginia Moon, of Harvest, Ala, in the 4th annual Quaker Oatmeal Recipe Contest.
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 ¾ 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.
MC formatted/busted by Martha Hicks 4/98 Posted to MC-Recipe Digest by "Mega-bytes" <mega-bytes@...> on Apr 7, 1998