Can scones be savory?

Yes! Here we use grated smoked cheddar and caramelized onions, but you could even make these with just cheese and fresh herbs like chives or green onions.

What to avoid when making scones?

Avoid over-mixing the dough. For each step, simply fold in the ingredients.

What is the secret to making good scones?

Use cold ingredients, particularly when it comes to the butter. We freeze the butter then grate it into the dough to create deliciously flaky, buttery scones.

Savory Scones

Description

These Savory Scones are so delicious with soups and stews! Made with cheddar cheese and caramelized onions, they are wonderfully flavorful. Whether enjoyed fresh out of the oven or warmed up the next day, they will soon become a favorite!

Ingredients

Units

8 tablespoons unsalted butter
2 teaspoons caraway seeds ( optional, but delicious!)
1 onion, sliced thinly
1 tablespoon extra virgin olive oil
Fine sea salt
1 cup rye flour (or use whole wheat, spelt, einkorn, or all-purpose)
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup sour cream plus more for brushing, or use whole milk yogurt.
1 large egg
1 cup grated cheddar cheese ( smoked cheddar is really nice here!)
flaky sea salt, like fleur de sel or Maldon, for sprinkling (optional).

Instructions

Place the butter in the freezer, and preheat the oven to 400F
In a large, dry skillet over medium heat, toast the caraway seeds if using until fragrant, about 1 minute. Set aside. In the same skillet, add olive oil and sauté the onions on medium-high heat, stir for two minutes. Lower heat to med-low, and continue cooking until tender and caramelized, about 7 minutes. Add a pinch of the fine sea salt, and cool.
Line a large baking sheet with parchment paper.
In a medium bowl, whisk together the flours, baking powder, baking soda, ½ teaspoon of the fine salt and the caraway seeds. In a small bowl, whisk together the sour cream, and egg.
Remove the butter from the freezer, and using the large holes of a box grater, grate it into the flour bowl. Gently toss with the flour mixture. Stir in the cheddar cheese.
Stir the wet ingredeints into the flour and butter mixture and add the onions.
On a lightly floured surface, pat the dough into an inch-thick round. Cut into 8-10 wedges. Transfer the dough to the prepared baking sheet, allowing 1 inch of space between each scone. Brush the tops of the scones with a little sour cream and sprinkle with flaky sea salt.
Bake scones until the undersides are golden brown but the tops are just golden, 15 to 17 minutes (or 200F internal temp). They are best served warm.

Notes

Leftover scones can be wrapped and stored on the counter for up to 4 days, refigerate, or frozen for up to three months.

Nutrition

Serving Size: one scone
Calories: 264
Sugar: 0.9 g
Sodium: 252.4 mg
Fat: 17.5 g
Saturated Fat: 9.6 g
Carbohydrates: 20.6 g
Fiber: 2 g
Protein: 7.2 g
Cholesterol: 60.1 mg