Last updated on July 22nd, 2022
These onion and herb scones are a savory addition to any dinner! Delicious served with soup or stew or a chilly evening!
These savory scones are piled with caramelized onions cooked in a delicious blend of melted butter and herbs.
If you’ve never eaten scones, you’re in for a treat. The flaky yet somehow dense dough is spread with a savory onion topping that gets baked on for extra caramelization.
I’ve even made these into miniature scones before to serve at a tea party and got rave reviews!
How to Make Scones
It might seem like a lot of ingredients, but most of them are spices and nearly all of them are things that most people have as staples.
To make your dough, combine the first 8 ingredients in a large bowl and stir to combine.
Cut in your cold butter with a fork or pastry cutter until coarse crumbs form.
In a separate bowl, whisk the egg and buttermilk together then add it to the dry ingredients and stir.
Lightly flour a work surface and turn the dough onto it. Knead about 6-8 times until the dough comes together.
Separate the dough in half. Pat each half into a 6″ circle and place on a greased baking sheet (I just use silicone pan liners instead of greasing them because I loooove them!).
Once your two rounds are on the baking sheet, you want to use a knife or pizza cutter to gently score the surface into 6 slices. You want to make sure you don’t cut the whole way through, you’re just gently scoring the surface of the dough.
Then set your bread aside while you make the onion topping.
Onion and Herb Topping
In a cast iron skillet, saute onions in butter until tender. I let them go for about 10-15 minutes. Stir in the brown sugar, rosemary and thyme and continue cooking for a few minutes until well blended.
Spread the onion mixture evenly over the two rounds of dough.
Then bake at 425 degrees for 20-25 minutes or until golden brown.
When you remove from oven, cut through the dough the whole way, using your score lines as the guide. You want to cut them when they first come out of the oven rather than letting them sit first.
More of Our Favorite Side Dishes:
- Sweet Potato Biscuits
- Garlic Cheesy Bread
- Caramelized Onions and Mushroom Crumble
- Brown Sugar and Honey Glazed Carrots
- Corn Pie Casserole
- Zucchini Parmesan Fritters
Onion and Herb Scones
- 3 cups Flour
- 4 tsp. Baking Powder
- 1 Tbsp. Sugar
- 1 tsp. Oregano
- 1 tsp. Salt
- 1/2 tsp. Baking Soda
- 1/2 tsp. Garlic Powder
- 1/4 tsp. Basil
- 6 Tbsp. Butter cold
- 1 Egg
- 1 cup Buttermilk
- 2 medium Onions halved, thinly sliced
- 2 Tbsp. Butter
- 1 Tbsp. Brown Sugar
- 1 tsp. Rosemary
- 1/4 tsp. Thyme
- Preheat oven to 425 degrees. Grease a large cookie sheet and set aside.
- In a large bowl, combine the flour, baking powder, sugar, oregano, salt, baking soda, garlic powder and basil. Stir well to combine.
- In a small bowl, whisk together the egg and buttermilk. Add to dry ingredients and stir to combine.
- Lightly flour your work surface and turn dough out onto it. Knead together 6-8 times until a soft dough forms. Separate dough in half and pat each half into a 6" circle. Place both circles of dough onto the prepared baking sheets.
- Lightly score the top of each round into 6 wedges. You should have 12 wedges total between both rounds. Be careful not to cut the whole way through. You just want to gently score the top of the dough.
- In a large cast iron skillet, saute onions and butter until onions are translucent, about 10-15 minutes over medium heat.
- Stir in brown sugar, rosemary and thyme and cook for another 2 minutes, stirring constantly.
- Remove from heat and spread topping evenly over 2 rounds of dough.
- Bake for 20-25 minutes until golden brown. Cut into wedges using the score marks.
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