Recipe: North Country Rosemary Olive Scones

North Country Rosemary Olive Scones
Makes 8 scones

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

1/3 cup half and half or milk
2 eggs -- slightly beaten
1/3 cup finely chopped onion
1/4 cup ripe olives -- chopped.
1 1/2 cups all-purpose flour
1 cup uncooked oats -- quick or
1 tablespoon sugar
2 teaspoons baking powder
1/2 teaspoon crushed dried rosemary
3/4 teaspoon black pepper
1/2 teaspoon salt -- optional
1/2 cup butter or margarine -- chilled

Heat oven to 450F. 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 8-inch circle, about 3/4-inch thick. Cut into 8 wedges. Place wedges on prepared cookie sheet.

Bake at 450F 18 to 20 minutes, or until light golden brown. Serve warm.