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North Country Rosemary Olive Scones - Virginia Moon

North Country Rosemary Olive Scones - Virginia Moon is built on Half And Half, Eggs, Onion, Calamata Or Ripe Olives Chopped, and All Purpose Flour. Add it to your meal plan and shop the whole list in one go.

Illustrative photo

Ingredients

• 1/3 cup
• 2
• 1/3 cup
• 1/4 cup
• 1 1/2 cup
• 1 cup
• 1 tbsp
• 2 tsp
• 1 1/2 tsp
• 3/4 tsp
• 1/2 tsp
• 1/2 cup

Method (preview)

1. 1

   Heat oven to 450 F. Grease a cookie sheet.

2. 2

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

3. 3

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

4. 4

   With a pastry blender, or 2 knives, cut into the dry mixture the butter or oleo. Stop when the mixture resembles coarse crumbs.

5. 5

   Add liquid ingredients. Mix just until dry ingredients are moistened. Do not overmix.

6. 6

   Turn out onto lightly floured surface.

7. 7

   Knead 8 or 10 times.

8. 8

   Pat dough into an 8-inch circle, about 3/4 inch thick.

9. 9

   Cut into 8 wedges.

10. 10

    Place wedges on prepared cookie sheet. Bake at 450 F 18 to 20 minutes, or until light golden brown. Serve warm.