Spring Onion and Parmesan Whole Wheat Scones

Savory scones using the humble but super-healthy green onion. Perfect for your picnic.

Do you use green onions on as a garnish?

Green onions are often sprinkled on dishes as a topper, a garnish — and as an afterthought. But in these tender, buttery scones, spring onions shine. They add the freshness of herbs, but are not too delicate to stand up to hearty whole-wheat flour.

Green onions are also super healthy.

Here’s hoping you get a chance to bake up a batch soon (they take only 20 minutes in the oven – so the oven won’t heat up your kitchen too long!)

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Spring Onion and Parmesan Whole Wheat Scones

• Author: Serena Ball, MS, RD

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Description

Greens onion are often sprinkled on dishes as a garnish. But in these tender, buttery scones, spring onions shine. They add the freshness of herbs, but are not too delicate to stand up to whole-wheat flour. You could use white whole-wheat flour, but the nutty taste of the darker flour makes these scones extra-hearty.

Ingredients

Units USM

• 1 1/2 cups (6.5 ounces) all-purpose flour
• 1 cup whole-wheat flour
• 1 tablespoon baking powder
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 4 tablespoons (1/2 stick) cold unsalted butter, cut into cubes
• 1/3 cup chopped spring or green onions, green parts only (from about 2 spring onions)
• 1/3 cup (0.6 ounces) shredded Parmesan
• 1 tablespoon chopped fresh thyme leaves
• 1 large egg
• 1 cup reduced-fat (2 percent) milk

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Instructions

1. Heat the oven to 400 degrees F. Spread parchment paper on a large baking sheet. Set aside.
2. Mix together the flours, baking powder, sugar, and salt in a large bowl, using a fork. Cut or rub in the butter into the flour mixture, with a pastry blender or your fingertips, until the mixture resembles coarse sand with a few pea-sized butter pieces remaining. Add the onions, cheese and thyme and toss gently.
3. Whisk together the egg and milk in a small bowl; add to the flour mixture and stir gently with a wooden spoon just until mixed (do not overmix). The dough will be sticky.
4. Turn the dough onto the prepared baking sheet. Sprinkle with the remaining tablespoon whole-wheat flour. Using a serrated knife that’s been coated with cooking spray, divide the dough in half and shape into two 5-inch circles. Score each circle into 6 wedges with the knife.
5. Bake until firm to the touch, 18 to 22 minutes. Cut each circle into 6 wedges using the scored lines and serve.

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