Black Pepper Scones
Try this Black Pepper Scones recipe, or contribute your own. "Debbie" and "Breads" are two of the tags cooks chose for Black Pepper Scones."These are GREAT. Most scone recipes I've tried involve a lot of trouble mixing the butter into the dough, but since you sautee the onions in it here, it's already melted and mixes easily. This is almost no work and produces a great scone. By the way, I used butter instead of margarine." - cajuntoast
Yield: 6 Ready in 25 minutes
18 people trying soon
Black Pepper Scones Preparation
Heat the oven to 400 degrees. in a small skillet, saute onions in 1/4 cup margarine until crisp-tender; set aside. Cool slightly. Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, sugar, baking powder, pepper and salt; blend well. Add whipping cream (or half and half), egg and sauteed onions; stir just until moistened. On floured surface knead dough gently 5 or 6 times. Place on ungreased cookie sheet; press into 8 inch circle, about 1/2 inch thick. Cut into 8 wedges; separate slightly. Bake at 400 degrees for 12 to 16 minutes or until very lightly browned. Brush with melted margarine. Serve warm. ............Debbie Holland, January 1988 This goes well with many meals, especially soup. Recipe comes from the Pillsbury "Winter Fun" Cookbook.
Link to another BigOven recipe
Add a link to another recipe! What would you serve with this?