Spring Onion and Parmesan Whole Wheat Scones
Savory scones using the humble but super-healthy green onion. Perfect for your picnic.
Do you use green onions on as a garnish?
Green onions are often sprinkled on dishes as a topper, a garnish — and as an afterthought. But in these tender, buttery scones, spring onions shine. They add the freshness of herbs, but are not too delicate to stand up to hearty whole-wheat flour.
Green onions are also super healthy.
Here's hoping you get a chance to bake up a batch soon (they take only 20 minutes in the oven - so the oven won't heat up your kitchen too long!)
Spring Onion and Parmesan Whole Wheat Scones
Description
Greens onion are often sprinkled on dishes as a garnish. But in these tender, buttery scones, spring onions shine. They add the freshness of herbs, but are not too delicate to stand up to whole-wheat flour. You could use white whole-wheat flour, but the nutty taste of the darker flour makes these scones extra-hearty.
Ingredients
- 1 ½ cups (6.5 ounces) all-purpose flour
- 1 cup whole-wheat flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- ½ teaspoon salt
- 4 tablespoons (½ stick) cold unsalted butter, cut into cubes
- ⅓ cup chopped spring or green onions, green parts only (from about 2 spring onions)
- ⅓ cup (0.6 ounces) shredded Parmesan
- 1 tablespoon chopped fresh thyme leaves
- 1 large egg
- 1 cup reduced-fat (2 percent) milk
Instructions
- Heat the oven to 400 degrees F. Spread parchment paper on a large baking sheet. Set aside.
- Mix together the flours, baking powder, sugar, and salt in a large bowl, using a fork. Cut or rub in the butter into the flour mixture, with a pastry blender or your fingertips, until the mixture resembles coarse sand with a few pea-sized butter pieces remaining. Add the onions, cheese and thyme and toss gently.
- Whisk together the egg and milk in a small bowl; add to the flour mixture and stir gently with a wooden spoon just until mixed (do not overmix). The dough will be sticky.
- Turn the dough onto the prepared baking sheet. Sprinkle with the remaining tablespoon whole-wheat flour. Using a serrated knife that's been coated with cooking spray, divide the dough in half and shape into two 5-inch circles. Score each circle into 6 wedges with the knife.
- Bake until firm to the touch, 18 to 22 minutes. Cut each circle into 6 wedges using the scored lines and serve.
I love scones, but I especially love savory scones. Awesome!!
Soup for lunch + a savory scone and I'm a happy lady! Thanks Natalie!
I had such a craving for scones the other day. This savory version looks perfect! I would definitely take them on a picnic!
I think I crave scones every day! I know that's what I choose whenever I go to a bakery. And already this summer, I've made coconut lemon and these and another recipe for raisin scones. Thanks Rachel!
I love green onions and especially how pretty they are. But I reallyyyy love the idea of putting them in scones for some added flavor!!
Thanks Sues. Happy to hear you agree that green onions are totally under-rated! The go with everything!
Savory scones are the best!!! Great recipe.