Savory Caramelized Onion Scone Recipe


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.


2 c
All Purpose Flour
1⁄4 c
2 t
Baking Powder
1⁄4 t
Baking Soda
1⁄4 t
1 c
Onions (Julienned & Caramelized)
1 c
Butter (Frozen & Grated)
1⁄2 c
1⁄2 c
Sour Cream


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

Savory Caramelized Onion Scones - Part 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.

Savory Caramelized Onion Scones - Part Two

Gently mix in caramelized onions, sour cream and milk.

Savory Caramelized Onion Scones - Part Three

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.

Savory Caramelized Onion Scones - Part Four

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.

Savory Caramelized Onion Scones - Part Five

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.

Savory Caramelized Onion Scones - Part Six

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.

Savory Caramelized Onion Scones - Part Seven

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There are 5 Comments

Cynthia Feitosa's picture

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

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.

Simon's picture

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's picture

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.

Sufhj233's picture

Extremely awesome recipe. I used canderel instead of sugar.