North Country Rosemary Olive Scones

1/3 c half and half (light cream) or milk
2 eggs, slightly beaten
1/3 c finely onion, Chopped
1/4 c calamata (or ripe olives ) pitted and coarsely
chopped.
1 1/2 c all-purpose flour
1 c uncooked oats, quick or
old-fashioned
1 T sugar
2 t baking powder
1 1/2 t chopped fresh rosemary, or 1/2 tsp crushed
rosemary, Dried
3/4 t black pepper
1/2 t salt, (optional).
1/2 c butter (or margarine ) chilled 1 stick

Heat oven to 450 F. Grease a cookie sheet.

Combine the half & half, eggs, onion & olives & set aside.

In a large bowl combine the flour, oats, sugar, baking powder, rosemary, salt & pepper and mix well.

With a pastry blender, or 2 knives, cut into the dry mixture the butter or oleo. 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.

Makes 8 scones

4th annual Quaker Oatmeal Recipe Contest