Scones

6 pers.
  • 1 1/2 cups all-purpose flour
  • 1 cup oats (quick or old-fashioned, uncooked)
  • 1 tablespoon granulated sugar
  • 2 teaspoons baking powder
  • 1 1/2 teaspoons chopped fresh rosemary, or 1/2 teaspoon dried rosemary, crushed
  • 3/4 teaspoon ground black pepper
  • 1/4 teaspoon salt
  • 8 tablespoons butter, chilled
  • 1/3 cup half-and-half or milk
  • 2 eggs, lightly beaten
  • 1/3 cup finely chopped onion
  • 1/4 cup kalamata olives, pitted and coarsely chopped
  1. Heat oven to 425 degrees F
  2. Lightly grease a cookie sheet
  3. In a large bowl, combine flour, oats, sugar, baking powder, rosemary, pepper and salt
  4. Cut in butter with a pastry blender or 2 knives until mixture resembles coarse crumbs
  5. Combine half-and-half, eggs, onion and olives
  6. Add to dry ingredients
  7. Mix just until dry ingredients are moistened
  8. Turn out onto a lghtly floured surface, knead 8 to 10 times
  9. Pat dough into an 8-inch circle, about 3/4 inch thick
  10. Cut into 8 wedges; place wedges on a cookie sheet
  11. Bake for 16 min or until light golden brown
  12. Serve warm