Savory rosemary-scented scones with tangykalamata olives.
Recipe: Rosemary-KalamataOlive Scones
2 cups all-purpose flour
1 tablespoon granulated sugar
2 teaspoons baking powder
1 1/2 teaspoons chopped fresh rosemary or 1/2 teaspoondried rosemary, crushed
3/4 teaspoon ground black pepper
1/2 teaspoon salt
8 tablespoons butter
1/3 cup half-and-half or light cream or milk
2 large eggs, lightly beaten
1/3 cup finely chopped onion
1/4 cup Kalamata or ripe olives, pitted and coarsely chopped
Makes 8 scones.
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