Onion and Herb Scones
These onion and herb scones are a savory addition to any dinner! Delicious served with soup or stew or a chilly evening!
Prep Time20 minutes mins
Cook Time20 minutes mins
Total Time40 minutes mins
Course: Side Dish
Cuisine: American
Keyword: onion herb scones
Servings: 12
Calories: 224kcal
Author: The Endless Appetite
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
Topping:
- 2 medium Onions halved, thinly sliced
- 2 Tbsp. Butter
- 1 Tbsp. Brown Sugar
- 1 tsp. Rosemary
- 1/4 tsp. Thyme
Scones
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.
Topping
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.