Gruyere and green onion scones

There’s something about a warm scone coming out of the oven that I love and almost every Sunday I make them as part of our brunch.  I’ve been experimenting by adding different ingredients to my scones, some of which turn out really well and others, not so much.

Gruyere and Green Onion (c)OliveandRuby.com

Recently, I was flipping through Dorie Greenspan’s book Around my french table and lo and behold there was a recipe for saint-germain-des-pres onion biscuits. Er, are those really southern biscuits made with French onions and a whole lot of French flair? Well slap me silly and call me Sally!

Gruyere and Green Onion biscuits (c)OliveandRuby.com

Although I’ve eaten many onion biscuits or scones over the years, I’ve never given them a fancy name not have I ever served them with French champagne. So thank you Dorie for the great idea, I’m going to whip up a batch of my Gruyere and Green Onion scones and think up a great posh name for my creation.

Gruyere and Onion Scone (c)OliveandRuby.com

Gruyere and green onion scones

yield: 8 Servings  prep time: 15 minute(s)
cook time: 15 minute(s)  total time: 30 minute(s)
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Ingredients

2 1⁄4 cups
Flour
1 tablespoon
Baking Powder
1⁄2 teaspoon
Baking Soda
3⁄4 cups
Butter cold and cubed
3⁄4 cups
Cold Milk
1 cup
Green Onions, chopped
1 cup
Gruyere cheese (grated)
2 teaspoons
Sugar
1  
Egg
1 tablespoon
Water

Instructions

1. Preheat oven 400 degrees.

2. Break off small pieces of butter, and rub into the flour mixture to make pea sized pieces. 

3. Add milk to the flour and blend just until combined, the gently fold in the onion and Gruyere cheese. Do not overmix just fold in until the ingredients are combined. The dough will be sticky.

4. Roll out dough to 3/4 inch thickness onto dry and floured surface. Then using a cutter of your choice cut into the shaped that you desire.

5. Prepare the egg wash with the 1 lightly beaten egg and 1 tablespoon of water. Then brush the tops of the scones with the wash. 

6. Place scones on a parchment lined sheet, and bake in a 400F oven for 15 minutes.

Category:

(Inspired by Dorie Greenspan's onion biscuit recipe found in Around my french table)

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Submitted by elouise (not verified) on Thu, 08/26/2021 - 18:11.

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Submitted by elouise (not verified) on Thu, 08/26/2021 - 18:20.

Welcome everyone ! I’m Elouise Wagstaff. Even though I jokingly credit my aunt for my writing talent, I know that it is a skill I have fostered from childhood. Though my mother is a writer, I also started out young. I’ve always had a way with words, according to my favorite teacher . I was always so excited in English when we had to do a research paper . Now, I help current pupils achieve the grades that have always come easily to me. It is my way of giving back to students because I understand the obstacles they must overcome to graduate. Elouise – Academic Writing Professional – <a href=https://www.euradiamultilateral.com/>www.euradiamultilateral.com</a> Confederation
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