Savory Caramelized Onion Scone Recipe



SourceLupe Solis
Prep time45 minutes
By Line
RecipesQuick Breads & Batters Breads
Site CategoriesBreads


This is a great savory scone recipe that is simple and quick to make. The addition of the caramelized onions adds depth of flavor, making these scones perfect for breakfast or an afternoon snack. No matter what time of day you choose to serve them, it is highly recommended that you accompany these scones with a strong cup of coffee.


2cFlour, AP
2tBaking Powder
1⁄4tBaking Soda
1cOnions (Julienned & Caramelized)
1cButter (Frozen & Grated)
1⁄2cSour Cream


Start by mixing all the dry ingredients together (flour, sugar, baking soda & powder, salt).

caramelized onion scone recipe step one

Gently rub grated butter into flour, being carful not to allow the butter to soften. Keeping the butter cold during the mixing process is an important part in creating a flaky scone.

Caramelized onion scone recipe step 2

Gently mix in caramelized onions, sour cream and milk.

Caramelized Onion Scone Recipe Step 3

Mix scone dough by hand for 30-60 seconds, just long enough so that the dough comes together. If the dough is over mixed, the gluten in the flour will start to develop, which will result in a tough, bread like texture.

Caramelized Onion Scone Step 4

Place dough on a well floured surface and roll into a rough looking rectangle, about 1/2-3/4" thick. Trim the exterior edges square. This scrap dough can be reformed into more scones.

Caramelized Onion Scone Recipe Step 5

Split rectangular dough lengthwise down the center to form two narrow rectangles. Alternating diagonal with horizontal cuts, portion rectangles into triangles, yielding 10-12 triangular scones.

Caramelized Onion Scone Recipe Step 6

Bake scones in a 350º/176Cº oven for 15-20 minutes, or until a medium golden brown. If baking in a non-covection oven, raise temperature to 375ºF/190ºC, rotating the baking sheet 180º after the first 10 minutes to ensure even baking. Allow scones to cool for 10-15 minutes before serving.

Caramelized Onion Scone Recipe Step 7



Cynthia Feitosa
Joined: 03/06/2013
Stella Stars: 10
I, like an increasing number of people all over the world, am diabetic, and do not put sugar in anything, if I can help it. When sweet recipes call for sugar I usually replace it with splenda, but I know that the sugar in bread recipes has a different, biochemical purpose that sweeteners probably can't fulfill. So I would like to know whether I can replace it in this recipe with something else or even  leave it out entirely, and how would that affect the final product? 


strikingtwice's picture
Joined: 05/19/2011
Stella Stars: 3445
Sugar in a yeast bread would be consumed by the yeast. Since this is not a yeast bread, it is just for sweetening. You are right that sugar in a yeast leavened bread has a purpose but in this it's just for flavor and sweetening. You could probably get away with cutting or replacing in this recipe without any real adverse effect to the bread. It also helps with browning in some breads. With all that aside, the sugar in this recipe is not really super prominent. I would just try cutting a little instead of entirely.
Joined: 11/11/2013
Stella Stars: 10
Recipe looks really great but just struggling with the measurements. Would that be 1 Cup of butter measured prior to, or after grating?
Do you have a version of the recipe converted to grams?

Jacob Burton
Jacob Burton's picture
Joined: 11/01/2010
Stella Stars: 17890
Hey Simon,

It's 8 oz of butter by weight. Measure, freeze, then grate. Unfortunately, I don't have a gram conversion for this recipe, but it's pretty forgiving, so you should be fine.
Extremely awesome recipe. I used canderel instead of sugar.

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