Onion Scones

You might imagine scones as a food that is only served with jam and cream, but there are many variations on this classic tea cake. This flaky treat can also come in a savory scone version with add-ins like cheese and chopped bacon or sun-dried tomato & basil etc.  A scone is closer to a pastry than it is to bread mainly because it doesn’t include any yeast and has almost identical ingredients to a short crust with different fat to flour ratios.

So why not onion scones?? Because onions really form the foundation of our cooking, they are often the first thing that goes in the pan, and they are the flavor base for everything from chicken soup to a quick skillet pasta. Cooked onions give dishes a rich savory flavor and a subtle sweetness — you don’t always know onions are there once the dish has been spiced and sauced, but you’d definitely miss them if they weren’t.

Scone ingredients prefer to be cold. All your starting components need to be kept as cool as possible – this will help to guarantee the soft, light and well-risen qualities of your next batch of scones.

North American or British scones – what’s the difference? British scones are served with butter/cream whereas North American scones or ‘biscuits’ are far butterier and are typically served alongside meat and veg style savory dishes.

These onion scones make such a nice addition to a beef stew meal.

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Onion Scones

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Rating: 5
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Course

Main Dish

Keyword

onion scones

Servings

MetricUS Imperial

Ingredients

• 1 medium yellow onion, chopped
• 1/3 cup green onion, chopped
• 2 cloves garlic, minced
• 1/3 cup butter,
• 2 cups flour
• 1/3 cup Parmesan cheese, grated
• 1 Tbsp sugar (optional)
• 1 Tbsp baking powder
• 1/4 tsp pepper
• 1 tsp salt
• 1/3 cup light cream
• 1 large egg, beaten
• 1 Tbsp butter, melted (for brushing)

Course Main Dish Keyword onion scones Servings MetricUS Imperial Ingredients 1 medium yellow onion, chopped 1/3 cup green onion, chopped 2 cloves garlic, minced 1/3 cup butter, 2 cups flour 1/3 cup Parmesan cheese, grated 1 Tbsp sugar (optional) 1 Tbsp baking powder 1/4 tsp pepper 1 tsp salt 1/3 cup light cream 1 large egg, beaten 1 Tbsp butter, melted (for brushing)

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. Preheat oven to 375 F.
2. In a microwave-safe bowl, combine the yellow onion, green onions, garlic & butter. Microwave on high for 2 minutes, then stir. Microwave for another 1-2 minutes or until the vegetables are tender. Remove bowl from microwave & let the vegetables cool for 10 minutes.
3. In a large bowl, combine the flour, cheese, sugar, baking powder, pepper & salt.
4. Add the sautéed onion mixture to the flour mixture along with the light cream & egg. Stir JUST until combined.
5. Gently press the dough together with your hands to form a ball.
6. On an ungreased baking sheet, press the dough into an 8-inch circle. Cut the circle into 8 wedges. Separate the wedges slightly.
7. Bake for 12-15 minutes or until scones are lightly browned. Brush with more melted butter & serve immediately.