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Spinach and Carmelized Onion Scones

March 9, 2013


I love cookies, chocolate cake, and fancy pastries. Baking to me is such an art and I love making new creations out of butter and sugar. But sometimes, I feel that I go a little overboard with all the sweets. My solution? I like to switch it up with a savory baked good. A biscuit or a scone is my go-to food when I want to make something savory, but still be baking.

For this particular scone, I chose to add different flavors that blended well together. Caramelized Onions, Spinach, and Parsley. I love how the sweetness of the onions pairs with the earthiness of the spinach! The flavors of the scone pair perfectly!

This scone satisfies a baked good craving without having to be a cupcake. It is rich and fulfilling. It would be a wonderful substitute for bread on a sandwhich and the perfect accompaniment to an egg breakfast! Enjoy!










Spinach and Caramelized Onion Scones makes 10 large scones
adapted from Joy the Baker

4 cups flour, plus more for dusting
1 tbsp sugar
1/2 tsp salt
1 tsp baking soda
4 tbsp cold butter, cut into cubes
1 large egg
1 3/4 cup buttermilk
6 oz. baby spinach, chopped
half a bunch of parsley, chopped
1 small yellow onion, sliced
1 tbsp. olive oil
1 tbsp. butter

crushed red pepper and coarse sea salt for topping

Saute sliced onion in 1 tbsp. olive oil and 1 tbsp. butter until softened and slightly caramelized. Set aside.

Preheat oven to 425 degrees and line two baking sheets with parchment paper.

In a large bowl, combine flour, sugar, salt, and baking powder. Add in cold butter and mix with your hands, a fork, or pastry cutter until the clumps of butter have reduced to pea-size.

In a small bowl, combine buttermilk and egg. Add to dry ingredients. Mix with a fork until dough comes slightly together, it will still be shaggy.

Add onions, spinach, and parsley to the scone dough. Turn dough out onto a well floured workspace and knead until dough holds its shape. Slightly press out the dough until you get it to an inch in thickness (you can also use a rolling pin). Using a biscuit cutter, cut out biscuits, reusing the dough until there is none leftover.

Arrange scones on baking sheets. Brush each scone with buttermilk and sprinkle with coarse sea salt and crushed red pepper flakes. Bake 10-15 minutes until the tops are lightly browned. Serve warm with a pat of butter.

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