Mushroom Onion Scones
These scones are light and tender inside, crispy outside, and full of flavor. I like making them in advance and freezing unbaked; baking them close to serving time for fresh warm pastries.
These scones are light and tender inside, crispy outside, and full of flavor. I like making them in advance and freezing unbaked; baking them close to serving time for fresh warm pastries.
- 2 tbsp extra-virgin olive oi
- 8 oz crimini mushrooms (or white button) sliced vertically into 1/4-inch slices
- salt and freshly ground black pepper for seasoning
- â¼ cup dry sherry
- 2 tbsp finely chopped fresh thyme
- â¼ cup extra-virgin olive oil
- 3 to 4 small yellow onions peeled and sliced into 1/8-inch thick rings, concentric rings intact
- 2 â¼ cups all-purpose flour
- â½ cup stone-ground whole-wheat flour
- â½ tsp salt
- 1 tbsp + 1 tsp baking powder
- 2 â½ oz(4+1â½ tsp) cold unsalted butter cut into 1-inch cubes
- 1 â¼ cups cold heavy cream + more for brushing the top of the scones
- â¼ cup extra-virgin olive oil
- fleur de sel for sprinkling
- small sprigs of fresh thyme for garnish
- Carbohydrate 24.1013333333333 g
- Cholesterol 0 mg
- Fat 0.313153333333333 g
- Fiber 1.0308333521684 g
- Protein 3.25650666666667 g
- Saturated Fat 0.0527346666666667 g
- Serving Size 1 1 Serving (59g)
- Sodium 13.9286666666667 mg
- Sugar 23.0704999811649 g
- Trans Fat 0.10355 g
- Calories 114 calories
Step-by-step
- In a large sauté pan, over medium-high heat, heat the olive oil. Add the mushrooms and sauté until browned, season with salt and pepper. Remove from the heat, add the sherry, and return to the stove. Evaporate the liquid over high heat, for about 2 minutes. Transfer to a bowl, stir in the chopped thyme, cool.
- Heat ½ cup of olive oil over low heat in the same large sauté pan. Add the onion rings in a single layer (you’ll need to cook them in 2 to 3 batches), cover the sauté pan and cook until slightly softened but not colored, for about 10 to 15 minutes. Using a thin spatula, carefully transfer the onions to a baking sheet or flat platter to cool, keeping the rings intact. Pour the remaining oil into a measuring cup and add more to equal ½ cup to be used for the dough. Cool and chill the oil.
- Center the oven rack and preheat the oven to 400F. Line a large baking sheet with parchment or silicone mat. Put the lined baking sheet into another to protect the bottom of the scones from the high heat.
- To make the dough, in a large bowl, combine the all-purpose flour, whole wheat flour, salt, and baking powder. Whisk to combine well. Add the butter cubes and, using a pastry blender or your fingers, cut the butter into the mixture until it is evenly distributed and no large pieces of butter are visible. Add the mushrooms and stir with a fork. Combine the cream and ½ cup of olive oil in a glass measuring cup, whisk. Add to the dry ingredient and stir with the fork until the dough comes together.
- Coat your hands with some flour and pull the dough from the bowl onto a floured surface. Knead the dough lightly, folding and flattening it several times. Pat or roll the dough into a circle, slightly thicker than 1/2-inch. Cut out 2-inch circles, cutting as close together as possible. Don’t twist the cutter and press it hard down to cut through the mushrooms. Gather the scraps, pat and press the pieces back together, cut out more circles. Transfer the scones onto the prepared baking sheet, spacing them 1 inch apart.
- Brush the tops with some cream, place an onion ring on the top of each scone, gently pressing it down with the fingertips. Sprinkle each scone with a pinch of fleur de sel and poke a sprig of thyme into the center (making a small hole with a toothpick first helps).
- Bake until firm to the touch and nicely browned, for about 35 minutes. Cool on a rack until warm, serve.
My Go-To Recipe for Savory Scones
As a busy professional, finding time to bake can feel like a luxury. But there's something undeniably comforting and rewarding about creating something delicious from scratch. These mushroom and onion scones have become my weekend staple – a perfect blend of savory flavors and satisfying texture that's surprisingly easy to make. The beauty of this recipe lies in its versatility. I can whip up a batch on a Friday evening, freeze them unbaked, and then pop them in the oven on a busy Sunday morning for a warm, comforting treat. It's the perfect way to start the day or to enjoy a leisurely afternoon tea with friends. The combination of earthy mushrooms, subtly sweet onions, and the flaky, buttery texture of the scones is simply divine. I've adapted this recipe over time, experimenting with different flours and seasonings, and always, always aiming for that perfect balance of tenderness and crispness.
The prep work is minimal; the most time-consuming part is sautéing the mushrooms and onions, a process that's almost meditative. The earthy aroma filling my kitchen is a delightful reward in itself. I often find myself using this recipe as a base, experimenting with different types of mushrooms or adding other vegetables like roasted peppers or zucchini. The possibilities are endless! The secret to these scones, I've discovered, is in the careful layering of flavors. The sautéed mushrooms add a rich, deep earthiness, while the caramelized onions provide a subtle sweetness that perfectly balances the savory notes. The generous dollop of cream in the dough ensures that the scones are tender and moist, preventing them from becoming dry or crumbly.
The satisfying crunch that accompanies each bite is what sets these scones apart. They're not your typical fluffy scones; these have a delightfully robust texture that's both comforting and intriguing. The aroma alone is enough to draw your family and friends into the kitchen. The recipe is easy to follow, making it perfect for both seasoned bakers and novices alike. And the best part? The leftovers (if there are any!) are just as delicious the next day, making it a perfect recipe for meal prepping. Even my kids, who are notoriously picky eaters, love these scones.
Beyond the Recipe: This recipe has become more than just a weekend baking project for me. It’s a symbol of slowing down, taking a moment to appreciate the simple pleasures in life, and sharing delicious food with loved ones. The process of making these scones has become a cherished part of my routine, a ritual that connects me to something more meaningful than just a delicious snack. It’s a reminder that even in the midst of a busy life, there’s always time to create something beautiful and nourishing, both for the body and the soul. And that, I think, is the most rewarding aspect of all. Whether I’m entertaining guests, preparing for a quiet night in, or simply looking for a thoughtful treat for my family, these mushroom onion scones always deliver.
Tips and Variations: For a richer flavor, try using a mixture of different types of mushrooms. Adding a sprinkle of Parmesan cheese to the dough provides a delightful salty tang. Experiment with different herbs, such as rosemary or chives, to customize the flavor profile to your liking. You can easily adapt this recipe to be vegetarian or vegan by using a plant-based butter alternative and a dairy-free milk or cream. The beauty of baking is the freedom to experiment and make it your own!
Serving Suggestions: These scones are delightful on their own, but they also pair wonderfully with soups, stews, or salads. Serve them warm with a dollop of cream cheese or a side of your favorite dipping sauce.
Storing: These scones can be stored in an airtight container at room temperature for up to 2 days, but I recommend storing them in the freezer unbaked, as described in the recipe, for maximum freshness.
