Recipe - North Country Rosemary Olive Scones

1/3 cup Half and half or milk
2 Eggs; slightly beaten
1/3 cup Finely chopped onion
One fourth cup Ripe olives; chopped.
1 One half cup Allpurpose flour
1 cup Uncooked oats; quick or
1 tablespoon Sugar
2 teaspoon Baking powder
One half teaspoon Crushed dried rosemary
Three fourths teaspoon Black pepper
One half teaspoon Salt; optional
One half cup Butter or margerine; chilled

Recipe by: wilkins@scubed.com (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 8inch circle, about Three fourths 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 MCRecipe Digest by "Megabytes" megabytes@email.msn.com on
Apr 7, 1998