Springtime savory scones are a fantastic way to utilize what the season has to offer. So many ingredients have popped up and I just want to use all of them. As you may not get to all of them, at least use a few of the really good and flavorful ones.
These savory scones have been the best ones I have ever made. And I’ve been told so by neighbors and coworkers too! The balance of the savory flavors makes for a mouthwateringly tasty bite. Or two.
So the spring onions have sprouted and they are one of my all time favorite alliums (onion family including garlic). The flavor is a more concentrated sweetness and the green tops have a smell reminiscent of springtime ramps (wild leeks) as well. So when cooking this, make sure to save the fresh chopped green tops to put in the savory scones as well.
A note on ingredients
Another fun addition that I made to this recipe is the use of Anson Mills red fife bread flour. You do not need to do this but I highly recommend it. Anson Mills is a company that is dedicated to keeping heirloom grains alive. They are also the company responsible for bringing carolina gold rice back from near extinction.
It is an amazing company with a great goal in mind of bringing us the flavors of what wheats and grains used to and still should taste like. Their product is like no other and I highly recommend checking them and their products out at Ansonmills.com.
These things can be tricky to make though. If you don’t follow one very simple rule. Keep everything as cold as possible before they go into the oven. If you do not do this they will just melt outward into one large mass of who knows what. So keep your butter in the freezer, and your milk and cream measured out in the fridge till you need it.
Also, always remember that a kitchen timer is a cooks and bakers best friend in the kitchen. There are so many things happening in our lives these days that we sometimes, or maybe more often than we’d like, that kitchen timers are a huge helper in the kitchen.
Phones can be very helpful with this, but I still find that kitchen timers are a necessity. Especially ones with multiple options. Say you have to leave the house for something but someone is still at home. The timer goes off there and lets them know to take it out. I’m rambling now so just check out my article on kitchen timers.
Making the savory scones
Start by heating up a medium-sized sauté pan over low to medium heat with one tablespoon of butter in it as well as a light drizzle of oil. While it is heating up, remove the greens from the spring onions, chiffonade and set aside. Then cut the whites of the onions in half and julienne them.
Once the pan has heated up, add the spring onion bottoms to the pan along with a pinch of salt. Stir often until the onions become translucent. This will take 5-10 minutes. Add the thyme and cook for an additional minute. Remove from the heat and place in a bowl in the fridge to cool.
Preheat your oven to 425°f and line a baking tray with parchment paper or a silicone baking mat if you have one.
Now combine the dry ingredients in a bowl. Using a cheese grater, shred your butter into the dry ingredients. Mix well so that the butter is all through the mixture.
Next add the cooled onions and thyme mixture and parmesan and mix for 10 seconds. Add your milk and cream and mix until there are no lumps in the dough.
Lightly flour a work surface and pour the dough out onto it. Work the dough out into a 2 to 3 inch thick circle that is 8 inches in diameter. Now transfer it to a tray and place it in the freezer for 15 minutes.
Take your dough out of the freezer and place it somewhere that you can cut it. Using a dough cutter, bench scraper, or knife, cut the dough into 8 pieces like a pizza so that you end up with 8 wedges of dough. Transfer your wedges to your lined baking tray.
Time to bake
Now before putting them into the oven, lightly brush the tops of each one with some heavy cream. Put them into the oven and bake for 20-25 minutes or until lightly browned.
Finally, remove them from the tray and place onto a cooling rack. Let cool for 5 minutes. Maybe make some tea and enjoy these oh so savory scones warm from the oven!
Savory Spring Scone
Equipment
Ingredients
- 3 3/4 cups all purpose flour 450g
- 4 tsp Baking powder
- 1 tsp salt 5g
- 1 Tbsp sugar 15g
- 8 Tbsp frozen unsalted butter 115g
- 3/4 cup heavy cream 200g
- 1/2 cup whole milk 100g
- 4 spring onions 170g
- 2 Tbsp fresh thyme 5g
- 1 cup fresh parmesan 110g
Instructions
- Start by heating up a medium-sized sauté pan over low to medium heat with one tablespoon of butter in it as well as a light drizzle of oil. While it is heating up, remove the greens from the spring onions, chiffonade and set aside. Then cut the whites of the onions in half and julienne them.
- Once the pan has heated up, add the spring onion bottoms to the pan along with a pinch of salt. Stir often until the onions become translucent. This will take 5-10 minutes. Add the thyme and cook for an additional minute. Remove from the heat and place in a bowl in the fridge to cool.
- Preheat your oven to 425°f and line a baking tray with parchment paper or a silicone baking mat if you have one.
- Now combine the dry ingredients in a bowl. Using a cheese grater, shred your butter into the dry ingredients. Mix well so that the butter is all through the mixture.
- Next add the cooled onions and thyme mixture and parmesan and mix for 10 seconds. Add your milk and cream and mix until there are no lumps in the dough.
- Lightly flour a work surface and pour the dough out onto it. Work the dough out into a 2 to 3 inch thick circle that is 8 inches in diameter. Now transfer it to a tray and place it in the freezer for 15 minutes.
- Take your dough out of the freezer and place it somewhere that you can cut it. Using a dough cutter, bench scraper, or knife, cut the dough into 8 pieces like a pizza so that you end up with 8 wedges of dough. Transfer your wedges to your lined baking tray.
- Now before putting them into the oven, lightly brush the tops of each one with some heavy cream. Put them into the oven and bake for 20-25 minutes or until lightly browned.
- Finally, remove them from the tray and place onto a cooling rack. Let cool for 5 minutes. Maybe make some tea and enjoy them warm from the oven!