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Post by ellise on Oct 15, 2005 1:59:53 GMT 10
1 1/2 cups all-purpose flour 1 cup oats (quick or old-fashioned, uncooked) 1 Tbsp granulated sugar 2 tsp baking powder 1 1/2 tsp chopped fresh rosemary or 1/2 tsp dried rosemary, crushed 3/4 tsp black pepper 1/2 tsp salt (optional) 8 Tbsp butter or margarine, chilled 1/3 cup half-and-half or milk 2 eggs, lightly beaten 1/3 cup finely chopped onion 1/4 cup Kalamata or ripe olives, pitted and coarsely chopped Heat oven to 425°F. Lightly grease cookie sheet. In large bowl, combine flour, oats, sugar, baking powder, rosemary, pepper and salt. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs. Combine milk, eggs, onion and olives; add to dry ingredients. Mix just until dry ingredients are moistened. Turn out onto lightly floured surface; knead 8 to 10 times. Pat dough into 8-inch circle about 3/4-inch thick. Cut into 8 wedges; place wedges on cookie sheet. Bake 18 to 20 minutes or until light golden brown. Serve warm. Makes 8 scones.
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