Tag: savory

Parmesan Scones

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Autumn Soup with Parmesan Scones

As promised in the Autumn Soup blog, here is the recipe for the Parmesan Scones. Actually, these are more like biscuits that are shaped like a scones. Nevertheless, they are delicious, and almost as importantly, they are easy. Just a few common ingredients come together to make a savory side that is especially great with salads, soups and stews. The combination of onions and Parmesan really ramp up the flavor. The recipe is at the bottom of the page.

After sautéing some onions, it is just a matter of mixing and forming the scones.
I like to form the dough into 2 smaller discs, to make smaller scones. Be sure to cut them into triangle shapes, but don’t pull them apart. I like to use parchment instead of greasing the pan.
Brush the scones with the remaining heavy cream. This will help them to brown.
Sprinkle with remaining Parmesan after brushing with heavy cream.
Once baked, cut them completely apart for serving.

Parmesan Scones

  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped (3/4 cup)
  • ⅛ teaspoon black pepper
  • 1 cup shredded Parmesan cheese , 4 ounces
  • 2 cups Bisquick
  • 1 large egg
  • ⅓ cup heavy (whipping) cream
  • 1 tablespoon heavy (whipping) cream
1. Heat oven to 400 degrees F. Coat a baking sheet with nonstick cooking spray ( I prefer to use parchment paper instead).
2. In small skillet, over medium-high heat, heat oil. Add onion; sauté 5 minutes or until translucent. Remove from heat; add black pepper.
3. Set aside 1 tablespoon Parmesan cheese for top. Place remaining Parmesan in large bowl with biscuit baking mix. In small bowl, with fork, beat egg with 1/3 cup heavy cream until blended. Stir onion and egg mixtures into dry mixture until soft dough forms.
4. Knead 10 times; shape into a ball. Place on prepared baking sheet; pat into 8-inch round. Cut into 8 wedges but do not separate. I sometimes make 2 4-inch rounds, cut each of them into 6, making 12 smaller scones. Brush top with remaining 1 tablespoon heavy cream; sprinkle with reserved Parmesan cheese.
5. Bake at 400 degrees for 15 minutes or until golden. Cut through wedges; separate. Serve warm or at room temperature. .