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Green Onion Savory Scone Recipe

Buttery savory scones studded with green onions and two cheeses, perfect for breakfast or snacks.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Servings: 24 small scones

Ingredients

  • 6 tablespoons cold butter
  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 5 tablespoons sugar
  • 1/4 cup green onions chopped (about 2 whole stalks)
  • 1 cup Swiss cheese grated
  • 1/4 cup Parmesan cheese
  • 1 cup whole milk
  • 2 tablespoons cream

Instructions

  • Preheat the oven to 400°F (200°C) and lightly grease a baking sheet or line it with parchment paper.
  • In a large bowl, whisk together the all purpose flour, baking powder, salt, and sugar until combined.
  • Cut the cold butter into small pieces and use a pastry cutter or two forks to work it into the dry ingredients until the mixture resembles coarse crumbs.
  • Stir in the grated Swiss cheese, Parmesan, and chopped green onions until evenly distributed.
  • Pour in the whole milk and mix until a moist, slightly sticky dough forms; do not overmix.
  • Turn the dough out onto a floured surface and gently pat or roll it to about 1 to 1½ inches thick, adding flour as needed to prevent sticking.
  • Cut the dough into small circles (or wedges) and transfer them to the prepared baking sheet, spacing them apart.
  • Brush the tops of the scones with the cream.
  • Bake for 12–15 minutes, or until the scones are golden brown on top.
  • Allow the scones to cool slightly on a rack before serving or assembling into sandwiches.

Equipment

  • large mixing bowl
  • Baking Sheet
  • pastry cutter or fork
  • Measuring cups and spoons
  • rolling pin or hands
  • small bowl for cream
  • Grater

Notes

  • If worried about spreading, refrigerate shaped scones for at least 15 minutes before baking.
  • If scones spread while baking, press them back into shape with a spatula and return to the oven.
  • Baked scones can be frozen in an airtight container for up to 4 months.
  • To freeze unbaked scones, freeze cut pieces on a tray first, then transfer to a bag for up to 4 months.
  • To bake from frozen, add a few minutes to the baking time or thaw overnight before baking.
  • To prepare ahead, cut the dough into pieces, refrigerate overnight, then bake when ready.