Sourdough French Onion Scones
These savory scones taste just like a bowl of French onion soup, featuring caramelized onions and melty Gruyere cheese.
recipesbynani.comIf you are looking for a delicious way to use up your sourdough discard, these scones are a total winner. They have a tender, flaky crumb and are packed with the sweet and savory flavor of slow cooked onions and rich Gruyere cheese.
They make for a perfect savory breakfast or a comforting afternoon snack. I love serving them warm with a little bit of butter, but they are just as tasty on their own.
🧺 Ingredients
- 2 cups all purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 4 1/2 teaspoons fresh thyme leaves
- 1 cup shredded Gruyere cheese
- 1/2 cup cold unsalted butter, grated
- 1/2 cup sourdough discard
- 1/4 cup heavy cream
- 1/4 cup whole milk
- 1 large egg
- 1 large yellow onion, thinly sliced
- 1 tablespoon unsalted butter for onions
- 1 tablespoon olive oil
- 1 teaspoon sugar
- 2 tablespoons beef broth
👩🍳Instructions
- 1
In a skillet, melt 1 tablespoon butter with olive oil over medium low heat. Add sliced onions, sugar, and a pinch of salt. Cook slowly until deep golden brown. Stir in beef broth and cook until the liquid evaporates. Set aside on a plate to cool completely.
- 2
In a bowl, combine flour, baking powder, salt, pepper, garlic powder, thyme, and shredded cheese. Mix in the cold caramelized onions.
- 3
Add the grated cold butter to the flour mixture and toss gently with a fork.
- 4
In a separate bowl, whisk together the sourdough discard, heavy cream, milk, and egg.
- 5
Pour the wet ingredients into the flour mixture and stir until just combined.
- 6
Turn the dough onto a floured surface and pat into an 8 inch disc. Cut into 8 wedges.
- 7
Place wedges on a parchment lined baking sheet. Chill if desired.
- 8
Preheat oven to 400°F. Bake for 20 to 23 minutes until golden brown. Cool on the baking sheet.
💡 Tips
Store leftover scones in an airtight container at room temperature for up to two days. For longer storage, wrap them tightly and freeze for up to three months. To reheat, microwave for 10 to 15 seconds for that fresh from the oven warmth.
Made this recipe? Let us know how it went.
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