By: Chef Laura Bonicelli
Caramelized Onion Sourdough Scones are a savory twist on a classic treat.
about Caramelized Onion Sourdough Scones
Scones are a beloved pastry that has been enjoyed for centuries. 😋
They originated in Scotland 🏴 and were traditionally made with oats and baked on a griddle. Over time, scones have evolved into a more refined pastry made with flour, butter, and sugar. These days, scones come in all shapes, sizes, and flavors, but one variation that has been gaining popularity recently is the savory scone.
Caramelized onion sourdough scones are a delicious example of a savory scone. They combine the sweetness of caramelized onions with the tanginess of sourdough for a rich and complex flavor. Fresh chives add a bright, herbaceous note that complements the sweetness of the onions. Adding butter gives the scones a tender, crumbly texture that is characteristic of all good scones.
Caramelized onions are a key ingredient in this recipe, giving the scones their distinct flavor. Caramelizing onions involves cooking them low and slow until they become soft and sweet. This process takes time, but it’s worth it for the depth of flavor it imparts. The sweetness of the caramelized onions pairs perfectly with the sourdough’s sourness, creating a savory and satisfying flavor. 👩🍳
Fresh chives 🌿 are another important ingredient in these scones. They add a bright, herbaceous note that complements the sweetness of the onions. They have a delicate flavor perfect for adding to savory dishes like these scones.
Butter is a staple in any good scone recipe. It adds richness and flavor, as well as helping to create the tender, crumbly texture that scones are known for. When making these scones, be sure to use cold butter and cut it into small pieces before mixing them into the dough. This will help ensure the butter is evenly distributed throughout the dough, creating a tender, flaky texture.
When it comes to serving these scones, there are plenty of options. They are a great addition to a brunch spread, served with eggs and bacon. They also pair well with soups and stews, providing a hearty, flavorful accompaniment to a warm bowl of comfort food. Or, simply enjoy them on their own as a snack or light lunch. 👌
If you want more recipes, Join The Club!!!
Looking for some other delicious recipes?
Pistachio Encrusted Chicken Breasts
Maple Mustard Sheet Pan Chicken
Step by Step Instructions
Caramelized Onion Sourdough Scones
Ingredients
- 1 tablespoon unsalted butter
- 1 1/2 cups thinly sliced yellow onion
- 1 tablespoon brown sugar
=====
- 1 cup all-purpose flour
- 3/4 teaspoon Kosher salt
- 2 teaspoons baking powder
- 1/2 cup cold unsalted butter cut into small pieces
- 3 tablespoons minced fresh chives
======
- 1 cup unfed sourdough starter or discard
Instructions
- Combine the butter, onion, and sugar in a pan over medium-low heat. Cook the onions, covered, for about 20 minutes, stirring until they are nicely caramelized. Transfer to a bowl and cool to room temperature. Refrigerate for at least one hour.
- Preheat the oven to 425 F. Line a baking sheet with parchment paper.
- Combine the flour, baking powder, and salt. Work the butter into the flour until the mixture is crumbly. Toss in the chives; chop the onions roughly and add them to the mixture. Mix to distribute the chives and onions evenly.
- Cut in the starter until the dough becomes cohesive. Turn the dough out onto a lightly floured surface. Fold the dough over itself, and press down to about an 8-inch circle. Repeat the folding and pressing six times, pressing into an 8-inch circle about 1 inch high. Cut the dough into six equal wedges.
- Bake the scones on the prepared pan for 15 to 18 minutes until golden.
Video
Nutrition
More Recipes
Mason Jar Sauerkraut
Take me to the lesson... Mason Jar Sauerkraut My Mason Jar Sauerkraut is a tasty way to reap the health benefits of the fermentation process without committing to a large recipe. I use this sauerkraut daily on salads. It's a cooking club favorite! 32 - ounce...
Gingery Cabbage and Zucchini Soup
Take me to the lesson... Gingery Cabbage and Zucchini Soup Gingery Cabbage and Zucchini Soup is a perfect soup for a chilly fall day. canola cooking spray1 cup diced yellow onion2 medium carrots (peeled and chopped)4 cloves garlic (minced)1 tablespoon finely grated...
Pasta Primavera
By: Chef Laura Bonicelli Few dishes capture the essence of the growing season quite like Pasta Primavera. Derived from the Italian word "Primavera," which translates to "Spring," this vibrant dish is a celebration of the season's bounty.about Pasta PrimaveraWhile its...
Recent Comments