Scallion Blossoms

1. Mix together flour, baking powder, and salt. Cut in the margarine until the mixture looks like fine crumbs.
2. Stir in milk to form dough and turn said dough out onto a large piece of parchment paper that’s been dusted with flour. Knead in the sliced scallions and roll out the dough into a large square, about 1/2 inch thick. Fold each side of the dough square toward the center, like you’re folding a letter, and roll out again lightly, maintaining rectangularity. Wrap the parchment paper around the doughy rectangle you’ve created and put in the refrigerator for 20 minutes.
3. Take the dough to continue the rolling and folding. Roll the rectangle into a large square, fold each side toward the center and roll into another large square. Turn the square a quarter turn, and fold each side toward the center and lightly roll another rectangle. Wrap dough again and refrigerate for another 20 minutes. Also, preheat the oven to 425F.
4. Take the dough out and roll it into a 1-inch thick rectangle. Cut the dough into 6 squares and place them on an ungreased baking sheet. Bake for about 15 minutes or until golden brown.