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Green Onion Biscuits
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Green Onion Savory Scone Recipe

Enjoy this Savory Scone Recipe for breakfast, lunch, as a snack or appetizer! Green onions with swiss and parmesan all within flakey scones.
Course Appetizer, Breakfast, Lunch, Snack
Cuisine American
Keyword savory scone recipe, savory scones
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 24 small scones
Calories 105kcal
Author Lauren

Ingredients

  • 6 tablespoons cold butter
  • 2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 5 tablespoons sugar
  • 1/4 cup green onions chopped (about 2 whole stalks)
  • 1 cup swiss cheese grated
  • 1/4 cup parmesan cheese
  • 1 cup whole milk
  • 2 tablespoons cream

Instructions

  • Preheat oven to 400 degrees. Grease a baking sheet with nonstick cooking spray and set aside.
  • In a large bowl, combine flour, baking powder, salt, and sugar. Cut butter into dry ingredients until it is similar to a coarse meal. Stir in cheeses, green onions and, milk until moist.
  • Flour board, and roll dough out to be 1-1 1/2 inches thick--it will be sticky if you don't use enough flour. Cut into small circles and place onto prepared baking sheet.
  • Brush tops with cream and bake 12-15 minutes until golden brown. Serve with butter or make little sandwiches.

Notes

Overspreading. If you are afraid that your scones will spread, refrigerate the shaped scones for at least 15 minutes before baking.
If you still find that your dough is spreading too much as it bakes, remove from the oven and press back into shape using a spatula. Then return to the oven to bake. Good luck!
Freezing Baked. Bake scones as directed and cool. Freeze in an airtight bag or container for up to 4 months. To thaw, transfer the scones to the counter for a few hours or overnight in the fridge. Either warm in the microwave or in the oven.
Freezing Unbaked. Once you are done cutting the dough into wedges, freeze on a plate or baking sheet for at least an hour. Then transfer to an airtight bag or container and freeze for up to 4 months. To bake, either bake from frozen, adding a few minutes to the baking time or thaw overnight and bake as normal.
Overnight Instructions. To make these scones the night before, follow the instructions, stopping after you cut the circle of dough into triangles. Cover and refrigerate overnight. When ready to bake, preheat your oven and continue where the instructions left off.

Nutrition

Calories: 105kcal | Carbohydrates: 11g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 153mg | Potassium: 65mg | Fiber: 1g | Sugar: 3g | Vitamin A: 178IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 1mg