North Country Rosemary Olive Scones
 
 
1/3 cup  half and half or milk
2   eggs slightly beaten
1/3 cup  onion; finely chopped
1/4 cup  ripe olives; chopped
1-1/2 cup  all-purpose flour
1 cup  uncooked oats; quick
1 Tbsp  sugar
2 tsp  baking powder
1/2 tsp  dried rosemary; crushed
3/4 tsp  black pepper
1/2 tsp  salt; optional
1/2 cup  butter or margarine; chilled
 
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 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. 
 
contributor: darin wilkins 
 
yield: 8 scones 
 
-- 
(ID: 13640) Mirror: rec.food.recipes: Sun, Mar 30, 2003


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