Onion and Herb Scones

Published: 12/22/2020 | Updated: 04/03/2024

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.

They are perfect served with a bowl of soup like Zuppa Toscana or Mexican Chicken Soup. Or even just to eat on their own because they pack that much flavor!

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

Ingredients:

flour
baking powder
sugar
oregano
salt
baking soda
garlic powder
basil
butter
egg
buttermilk

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

Ingredients:

2 onions, halved and very thinly sliced
butter
brown sugar
rosemary
thyme

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.

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