Savory Scones

Ingredients:

3 cups flour, all-purpose
4 tsp. baking powder
1 T. sugar
1 tsp. dried oregano
1/” tsp. salt
1/1 tsp. baking soda
1/2i tsp. garlic powder
1/2 tsp. dried basil
6 T. cold butter or margarine
1 egg

Instructions:

In bowl, combine first eight ingredients. Cut in butter until mixture is crumbly. In a bowl, whisk egg and buttermilk; add to dry ingredients. Tum onto a lightly floured surface; knead 6-8 times. Pat or roll dough into two 6″ circles. Place on greased baking sheet. Score surface with shallow cuts to mark six wedges on each. Topping for Savory Scones 2 medium onion, halved & sliced thin 2 T. butter or margarine 1 T. brown. sugar 1 tsp. dried rosemary, crushed 1/4 tsp. dried thyme Topping: In a skillet, saute onions in butter until tender. Remove from the heat Stir in bmwn sugar, rosemary and thyme. Spread over dough. Bake at 425° for 20-25 minutes or until golden brown. Cut into wedges. Yield: 1 dozen

Notes:

Tbsp. can be served as either an appetizer or a bread with a meaJ. See also my recipe for Cranberry Scones if you want to change this up a little and reaUy make it special.

Servings Yield:

Make it special