Black Pepper and Onion Scones
Transform your teatime or brunch spread with these savory Black Pepper and Onion Scones, a delectable twist on a classic favorite. These buttery scones are infused with the rich, caramelized sweetness of golden-brown onions and the bold earthiness of cracked black pepper, creating a perfect balance of flavors. Cheddar cheese adds a creamy, tangy bite, while their tender, flaky texture makes them irresistibly satisfying. Whether enjoyed warm straight from the oven or served at room temperature, these scones pair wonderfully with soups, salads, or a simple smear of butter. Ready in just 40 minutes and easy to prepare, they’re the ultimate comfort food for savory snack lovers.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 0.5 teaspoons salt
- 1 teaspoon cracked black pepper
- 0.5 cups unsalted butter
- 1 large yellow onion
- 1 tablespoon olive oil
- 1 cup shredded cheddar cheese
- 0.75 cups whole milk
- 1 large egg
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Peel and finely chop the onion. Heat the olive oil in a small skillet over medium heat. Add the onion and cook, stirring frequently, until caramelized and golden brown (about 8-10 minutes). Set aside to cool.
In a large mixing bowl, whisk together the flour, baking powder, salt, and cracked black pepper.
Cut the cold unsalted butter into small cubes and add it to the dry ingredients. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs.
Add the cooled caramelized onion and shredded cheddar cheese to the flour mixture. Stir gently to distribute evenly.
In a small bowl, whisk together the milk and egg. Pour the wet mixture into the dry ingredients, reserving about 1 tablespoon of the liquid to brush on the scones later.
Stir the mixture gently until a soft dough forms. Turn the dough out onto a lightly floured surface and knead it a few times until it comes together.
Shape the dough into a 1-inch-thick circle. Cut the circle into 8 equal wedges using a sharp knife. Transfer the wedges to the prepared baking sheet, spacing them slightly apart.
Brush the tops of the scones with the reserved milk and egg mixture. Sprinkle a little extra cracked black pepper on top, if desired.
Bake the scones in the preheated oven for 18-20 minutes, or until golden brown and cooked through.
Remove the scones from the oven and let them cool slightly on the baking sheet before serving. Enjoy warm or at room temperature.
Nutrition Facts
Calories |
2142 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 114.5 g | 147% | |
| Saturated Fat | 60.2 g | 301% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 487 mg | 162% | |
| Sodium | 3450 mg | 150% | |
| Total Carbohydrate | 218.2 g | 79% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 15.9 g | ||
| Protein | 67.9 g | 136% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 1146 mg | 88% | |
| Iron | 12.9 mg | 72% | |
| Potassium | 862 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
