Black Pepper Scones by TwT

[beemaster]

Black Pepper Scones

3/4 cup chopped onions
1/4 cup margarine
2 cups flour
2 tablespoons sugar
1 tablespoon baking powder
1 teaspoon black pepper, ground coarsely
1/2 teaspoon salt
1/2 cups half and half or whipping cream
1 egg
melted margarine

Heat the oven to 400-degrees. In a small skillet saute onions in 1/4 cup
margarine until crisp and 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 and press
into 8-inch circle, about 1/2-inch thick. Cut into 8 wedges and separate
slightly. Bake at 400-degrees for 12 to 16 minutes or until very lightly
browned. Brush with melted margarine. Serve warm. stir to combine. Mixture
will be dry. Form dough into 2 equal balls. Preheat oven to 400-degrees.
Sprinkle clean work surface with 1 tablespoon reserved flour. On floured
surface, using fingertips, work 1/2 of dough into 6-inch circle, about
1/2-inch thick. Cut circle into 6 equal wedges. Place wedges on non-stick
baking sheet, leaving a space of about 1-inch between each. Repeat
procedure, using remaining flour and dough. Bake until lightly browned,
about 10 to 15 minutes. Remove scones to wire rack and let cool