For these flaky savory scones, be sure to allow yourself enough time for the onions to caramelize, about 25-30 minutes. Freezing the scones before baking helps keep them from spreading, yielding loftier breakfast treats studded with Blue Ribbon Orchard Choice and Sun-Maid California Figs. These are the best savory scones and are best eaten the day they’re baked but can be stored in an airtight container at room temperature for up to 2 days.
Fig & Caramelized Onion Savory Scones
- 1/2 cup unsalted butter plus 1 tbsp to camalize the onions
- 1 tbsp olive oil extra virgin
- 2 yellow onions medium size, halved and thinly sliced
- 1 3/4 cups all-purpose flour unbleached
- 1 cup whole wheat flour
- 1 1/2 tsp baking powder
- 1 tsp kosher salt
- 3 tbsp granulated sugar
- 1 cup cold buttermilk
- 1 egg large, beaten
- 3/4 cup Blue Ribbon Orchard Choice or Sun-Maid California Figs stemmed and diced
- 1/3 cup Parmesan cheese grated
- 2 tbsp fresh thyme chopped
- 1 egg yolk lightly beaten
- Line a baking sheet with parchment or a silicone baking mat and set aside.
- In a large skillet over low heat, melt 1 tablespoon of the butter with the olive oil. Add the onions and stir to coat. Cook the onions, stirring occasionally, until they’re deep brown and fragrant, about 25 minutes. Set aside to cool.
- While the onions are cooling, in a large mixing bowl, whisk together both flours, baking powder, baking soda, salt, and sugar until just combined.
- Slice the remaining 8 tablespoons of butter into small cubes and scatter over the top of the flour mixture. Using your fingertips and working quickly, rub the butter into the flour mixture until it resembles small, coarse peas.
- In a separate small bowl, whisk together the buttermilk and large egg. Add the liquid ingredients to the dry ingredients and stir until the dough comes together. Fold in the figs, Parmesan, caramelized onions and thyme.
- Scrape dough onto a clean, well-floured counter top and pat into a 7-inch circle about 1 inch thick.
- In a small bowl, whisk 1 teaspoon water with the egg yolk and brush the egg wash over the top of the dough circle. Slice into 6 even wedges (or, for smaller scones, 8). Lay each wedge on the the prepared baking sheet.
- Place the baking sheet in the freezer for 30 minutes. Meanwhile, preheat the oven to 375°F.
- Bake scones for 30 minutes or until they're golden brown on top and around the edges. Transfer to a wire rack to cool.