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.
- 1 1/2 cups (6.5 ounces) all-purpose flour
- 1 cup whole-wheat flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 4 tablespoons (1/2 stick) cold unsalted butter, cut into cubes
- 1/3 cup chopped spring or green onions, green parts only (from about 2 spring onions)
- 1/3 cup (0.6 ounces) shredded Parmesan
- 1 tablespoon chopped fresh thyme leaves
- 1 large egg
- 1 cup reduced-fat (2 percent) milk
- 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.