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North Country Rosemary Olive Scones

1 1/2 cups all-purpose flour
1 cup Quaker® Oats (quick or old fashioned, uncooked)
1 tablespoon granulated sugar
2 teaspoons baking powder
1 1/2 teaspoons chopped fresh rosemary or 1/2 teaspoon dried rosemary, crushed
3/4 teaspoon ground black pepper
1/2 teaspoon salt (optional)
8 tablespoons butter or margarine, chilled
1/3 cup half and half or milk
2 large eggs, lightly beaten
1/3 cup finely chopped onion
1/4 cup Kalamata or ripe olives, pitted and coarsely chopped

1. Heat oven to 425°F. Lightly grease cookie sheet.
2. In large bowl, combine flour, oats, sugar, baking powder, rosemary, pepper and salt. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs.
3. Add combined remaining ingredients. Mix just until dry ingredients are moistened.
4. Turn out onto lightly floured surface; knead 8 to 10 times. Pat dough into 8-inch circle about 3/4-inch thick. Cut into 8 wedges; place wedges on cookie sheet.
5. Bake 18 to 20 minutes or until light golden brown. Serve warm.

Makes 8 scones.

Recipe provided courtesy of The Quaker Oats Company.