Prep 25 mins
Cook 25 mins
Serve along side soup or chili.
- 3 cups all-purpose flour
- 4 teaspoons baking powder
- 1 tablespoon sugar
- 1 teaspoon dried oregano
- 3⁄4 teaspoon salt
- 1⁄2 teaspoon baking soda
- 1⁄4 teaspoon garlic powder
- 1⁄4 teaspoon dried basil
- 6 tablespoons butter, chilled
- 1 egg
- 1 cup buttermilk
- 2 medium onions, halved lengthwise, thinly sliced
- 2 tablespoons butter
- 1 tablespoon brown sugar
- 1 teaspoon dried rosemary, crushed
- 1⁄4 teaspoon dried thyme
- Preheat oven 425 degrees.
- Combine first 8 ingredients; cut in butter until mixture resembles course crumbs.
- In a bowl, whisk together egg and buttermilk; add to dry ingredients.
- Turn onto a lightly floured board; knead 6-8 times. Pat dought into two 6" circles. Place on greased baking sheet.
- Score surface with shallow cuts to make 6 wedges. Place topping over dough.
- Bake 425 degrees 20-25 minutes or until golden.
- Directions for topping:.
- In skillet, saute onions in butter until tender. Remove from heat. Stir in remaining ingredients.
The scones are fabulous, They baked up tall, tender and perfect. I used 1 cup whole wheat flour and 1/2 a cup of white in the half recipe I made and skipped the sugar. I would increase the salt and herbs next time. I made the onion topping as ask with the exception of cutting the sugar in half and I still found it too sweet for my personal taste. I thought that there was a very good chance that it would blend in well with the onions and I know that most folks will really love it. The recipe is faultless and works like a charm. The ingredient amounts and timing are right on (I baked at 400 as my oven runs hot). Really a top notch recipe for workability, scone quality and for 99.9% of the reviewers topping flavor.
What a GREAT TWIST on your ordinary scones! The herb flavour is very dominant, but not too strong and the topping is just awesome: The onions are very sweet (even though theres only 1 tbs of sugar in them) and complement the hearty scones very well! It also lends the dough a moistness which makes the scones quite different in texture. They still have a crunchy crust, but the interior is very soft. I left out the sugar in the dough, cause I dont like my savoury scones to be sweet, but other than that stuck to the recipe and it was just PERFECT! If you like mediterranian flavours and scones, this is a MUST TRY RECIPE for you! THANKS VERY MUCH for sharing this wonderful recipe with us, Gail Ann! Ill surely make it again as it is so tasty and also relatively quick to put together. Made and reviewed for Edn#8-Make My Recipe Tag Game August 09.