Christian Photographers Community

This comes from the Feb/Mar. 2001 issue of Taste of Home mag. I have made them several times and they are wonderful with a soup or stew,chili meal.

Savory Dinner Scones

3 C all-purose flour
4 teaspoons baking powder
1Tablespoon sugar
1 teaspoon dried oregano
3/4 teaspoon salt
1/2 teaspoon baking soda
1/4 teaspoon garlic powder
1/4 teaspoon dried basil
6 Tablespoons cold butter or margarine
1 egg
1 cup buttermilk

Topping

2 medium onions,halved lengthwise and thinly sliced
2 Tablespoons butter or margarine
1 Tablespoon brown sugar
1 teaspoon dried rosemary,crushed
1/4 teaspoon dried thyme

In a bowl, combine the first eight ingredients. Cut in butter until mixture resembles coarse crumbs. In a bowl, whisk egg and buttermilk; add to dry ingredients.
Turn on to a lightly floured surface; knead 6-8 times. Pat or roll dough into two 6-inch circles. Place on a greased baking sheet. Score the surface with shallow cuts to mark six wedges on each.

For topping, in a skillet, saute onions in butter until tender. Remove from the heat. Stir in the brown sugar, rosemary and thyme. Spread over dough. Bake at 425 d for 20-25 min. or until golden brown. Cut into wedges. Yeild: 1 dozen.

These scones sound rely delicious. I will have to try them soon.

Marilyn

Thanks for the recipe, Denise.  I used to get Taste of Home but let it expire.  But I have a stack of the magazines about 10 inches high.  Great recipes in there.

Thanks for sharing this one.