North Country Rosemary Olive Scones
rec.food.cooking/Darin Wilkins

This recipe won $1000 for Virginia Moon, of Harvest, Ala, in the 4th annual Quaker Oatmeal Recipe Contest.
Makes 8 scones

Heat oven to 450 F.
Grease a cookie sheet.

Combine, and set aside:
1/3 cup half and half (light cream) or milk
2 eggs, slightly beaten
1/3 cup finely chopped onion
1/4 cup Calamata or ripe olives, pitted and coarsely chopped.

In a large bowl, combine and mix well:
1 1/2 cups all-purpose flour
1 cup uncooked oats, quick or old-fashioned
1 Tbsp sugar
2 tsp baking powder
1 1/2 tsp chopped fresh rosemary or 1/2 tsp crushed dried rosemary
3/4 tsp black pepper
1/2 tsp salt (optional).

With a pastry blender, or 2 knives, cut into the dry mixture:
1/2 cup (1 stick) butter or margarine, chilled.
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.