Caramelized Onion Savory Scones (GF DF option)

The line between biscuit and scone gets blurred in these Caramelized Onion Savory Scones, with fresh herbs and topped with flaky sea salt.

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While Bilbo and Frodo Baggins’ birthdays are not technically until next week, I made these savory scones as part of a friend’s hobbit-themed birthday dinner earlier this month and had to share them because today is her actual birthday!

The funniest part about this whole birthday dinner was that her husband thought she was turning 33, which is when hobbits come of age and are considered adults, but in fact she turned 34. A fact which we didn’t learn until he was explaining to everyone why he chose the theme. Regardless of being off by a year it was quite the delicious occasion.

These caramelized onion savory scones served as a much more flavorful and savory version of lembas bread to better pair with the rest of the menu as opposed to the plainer and sweeter version I made for my Lord of The Rings menu covering all Seven Hobbit Meals. Although I’m fairly certain these are borderline biscuits without laminating of the dough.

I also made these savory scones both gluten-free and dairy-free because the birthday girl cannot have gluten or whey. While the recipe states the ingredients in their “normal” format, I added in the notes that these can easily be swapped 1-for-1 with their gluten-free and dairy-free counterparts in case that is something you also require.

If all you require is more fall flavors, then look no further than the other great recipes shared by my friends below:

• Sweet Potato and Ham Quiche with Dill & Nutmeg by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
• Apple Streusel Cookies by Karen’s Kitchen Stories
• Spiced Pear Vanilla Quick Bread by A Little Fish in the Kitchen
• Apple Cider Donut Cake by Hezzi-D’s Recipe Box
• Maple Pumpkin Creme Brulee by Art of Natural Living
• Apple Cheddar Rosemary Bread by Blogghetti
• Apple Cinnamon Steel Cut Oats by Magical Ingredients
• Fig Salad by A Day in the Life on the Farm
• Apple Cider Snickerdoodles by Jolene’s Recipe Journal
• Miso Glazed Kabocha Squash by A Kitchen Hoor’s Adventures

• Three years ago: Buckeye Chocolate Peanut Butter Apple Slices
• Five years ago: Chestnut Chocolate Mousse
• Nine years ago: Peanut Butter Chocolate Swirl Bread
• Eleven years ago: September 2015 Stitch Fix #11
• Twelve year ago: Corn Spoon Bread
• Fifteen years ago: Baklava Mousse Cups

CARAMELIZED ONION SAVORY SCONES

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Yield: 1 dozen Prep Time: 4 Hours 15 Minutes Cooking Time: 1 Hour 15 Minutes 1 Hour 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

CARAMELIZED ONION

• 1 Tbsp olive oil
• 1 Tbsp unsalted butter*
• 2 large vidalia onions, chopped (about 4 cups)
• 1/4 tsp salt

SCONES

• 3 cups all-purpose flour**
• 1 Tbsp granulated sugar
• 1-1/2 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• Zest of 2 lemons
• 2 Tbsp chopped fresh herbs (I used a blend of bail, oregano, rosemary, and thyme)
• 2 cloves black garlic, minced
• 1/2 cup (1 stick) cold unsalted butter, cut into 1/8” cubes*
• 1-1/3 cups whole milk*
• 1/2 cup caramelized onion
• Flaky sea salt, for garnish

Directions

1. In a large skillet, add olive oil and butter over medium-low heat. Once melted, add in chopped onions with 1/4 teaspoon of salt, and stir until coated in the oil mixture.
2. Cover and cook for 45 minutes, stirring every 5-10 minutes, or until the onions are golden-brown and jammy.
3. Remove onions from heat and set aside to cool to room temperature.
4. For the scones, line a baking sheet with parchment paper or a silicone making mat; set aside.
5. In a large bowl, whisk together the flour, sugar, baking powder, salt, and pepper. Mix in the zest, herbs, and garlic.
6. Add butter and cut into the dry ingredients using a pastry blender until shaggy.
7. Gently fold milk and cooled caramelized onions into the dry ingredients using a spatula just until mixed (if dry, add 1 tablespoon of milk at a time until it comes together).
8. Using a large cookie scoop, portion out the dough onto prepared baking sheet, 1 inch apart. Sprinkle with flaky sea salt and press lightly to flatten. Freeze for 3-4 hours or overnight.
9. When ready, preheat the oven to 425°F.
10. Transfer frozen scones on prepared baking sheet to the oven and bake for for 25-30 minutes or until golden. Let cool on baking sheet for 10 minutes.
11. Serve immediately or cool completely before storing in an air-tight container with a paper towel inside.

Notes

*Can swap for dairy-free butter and milk, and **1-to-1 gluten free flour if needed.

Source: Adapted from my Crystallized Ginger Scones. and Caramelized Onion Dip.