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1 1/2 C. all-purpose flour
2 eggs, beaten
1 C. quick-cooking oats
1/3 C. half and half
1 Tbsp. granulated sugar
1/2 C. sliced green onions
2 tsp. parsley
1/2 C. shredded carrots
1/2 C. butter, cold and cut into bits
1/2 tsp. salt
2 tsp. Rumford Baking Powder
1/2 tsp. pepper
Heat oven to 425° F. Lightly grease cookie sheet. In a large bowl, combine flour, oats, sugar, baking powder, parsley, salt and pepper. Cut in butter with a pastry blender until mixture resembles coarse crumbs. Add combined remaining ingredients. Mix just until dry ingredients are moistened. Turn dough out onto a lightly floured surface; knead 8 to 10 times or until dough is no longer sticky. Pat dough into a 8-inch circle about 1/2 inch thick. Cut into 8 wedges; place wedges on prepared cookie sheet. Bake 18 to 20 minutes or until light golden brown. Serve warm. Yields 8 scones.
1 1/2 C. all-purpose flour
2 eggs, beaten
1 C. quick-cooking oats
1/3 C. half and half
1 Tbsp. granulated sugar
1/2 C. sliced green onions
2 tsp. parsley
1/2 C. shredded carrots
1/2 C. butter, cold and cut into bits
1/2 tsp. salt
2 tsp. Rumford Baking Powder
1/2 tsp. pepper
Heat oven to 425° F. Lightly grease cookie sheet. In a large bowl, combine flour, oats, sugar, baking powder, parsley, salt and pepper. Cut in butter with a pastry blender until mixture resembles coarse crumbs. Add combined remaining ingredients. Mix just until dry ingredients are moistened. Turn dough out onto a lightly floured surface; knead 8 to 10 times or until dough is no longer sticky. Pat dough into a 8-inch circle about 1/2 inch thick. Cut into 8 wedges; place wedges on prepared cookie sheet. Bake 18 to 20 minutes or until light golden brown. Serve warm. Yields 8 scones.