Mosaic / Reviews / September 21, 2011

Onion scone bliss

Bread is pretty much the only thing I eat. However, living off campus and cooking for oneself necessitates the purchase of, you know, groceries besides bread in order to prevent scurvy or hair loss due to lack of protein. Thus, my reduced bread budget left me searching frantically for some staple carbohydrate that also wouldn’t break the bank.

My salvation came in the form of onion scones. Yes, you read that properly: onion scones. Far from making me cry, the first bite started instant mental calculations of how soon I could get to the store to purchase more onions for batch number two. The scones had a surprisingly sweet flavor and came out of the oven with a soft, delightful texture. I was able to make them immediately upon discovery, as all of the ingredients were things anyone who bakes would have on hand.

What’s more: these scones are foolproof. Even with the limited baking equipment found in most college dorms, this recipe is easy to replicate.

Onion Scones (recipe from

1 chopped onion (I used two and it was a good choice)

2 cloves of garlic, minced (I only had one, but they still had flavor)

1/3 cup of butter

2 cups flour

2 Tbsp. sugar

1 Tbsp. baking powder

¼ tsp. salt

1/3 cup light cream (I used milk)

1 egg

Combine onion, garlic and butter and microwave for two minutes. You could probably also sauté the onions.

Stir together the flour, sugar, baking powder, pepper and salt. Add the microwaved onions and butter to the dry ingredients, along with the cream and egg. Stir. Using additional flour (the dough will be very sticky), form the dough into a ball. Flatten into a circle on a floured surface and divide into eight sections.

Bake for 12 minutes at 400 degrees.

A word of caution: be very, very sure none of the onion peel is sticking to your chopped onions. I can attest to the fact it’s very disgusting to bite into such deliciousness, only to realize you’re chewing on onion skin.

Katy Sutcliffe

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