How I Bake the Ultimate Cheesy Scallion Scones You’ll Ever Taste

Image by Phoebe Wan

After spending six months at pastry school in Vancouver, Phoebe Wan learned how to make many new delicious goods including scones! While the only scones she made in class were sweet, they excited and inspired her. Phoebe challenged herself to make some savory scones. Instead of putting fruits and nuts, she added parmesan cheese and green onions (scallions) as well as some jalapeños for that extra kick. Readers, feel free to add whatever you’d like.

Note from Kat Lieu: If you’re making savory scones, don’t be shy and add a tablespoon of miso (red or white). You won’t regret it! And if you want to make spicy scones, add gochujang!

Phoebe hopes you will enjoy making these addictive savory scones just as much as she did!

How To Store

This is the best way to enjoy them fresh but here are some tips if you need to store them!

Short-Term Storage (Up to 2 Days at Room Temp)

1. Cool Completely: Let the scones cool completely on a wire rack. Trapped heat will create steam and make them soggy.

2. Airtight Container: Place the cooled scones in a single layer in a rigid, airtight container.

3. Store at Room Temperature: Keep the container in a cool, dry place away from direct sunlight.

Longer-Term Storage (1-3 Months)

If you need them to last longer, the freezer is your best friend.

1. Cool Completely: Let the scones cool completely after baking.

2. Wrap Tightly: Individually wrap each scone tightly in plastic wrap.

3. Airtight Container or Bag: Place all the wrapped scones into a heavy-duty freezer bag or an airtight container. Freeze for up to 1-3 months.

Print

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Umami-packed Parmesan and Green Onion Scones

Yield

approximately 6 scones

Author

Phoebe Wan

Prep time

15 Min

Cook time

12 Min

Inactive time

30 Min

Total time

57 Min

After spending six months at pastry school in Vancouver, I’ve learned how to make so many new delicious goods including scones! The only scones that I’ve made in class were sweet but I’m excited decided to challenge myself and make some savory ones. Instead of putting fruits and nuts, I’ve added parmesan cheese and green onions as well as some jalapeños for that extra kick, but you can add in whatever you’d like. I hope you enjoy making just as much as I did!

Ingredients US Metric

• 100 g Bread flour
• 100 g Pastry flour
• 2 g Salt
• 2 g Sugar
• 12 g Baking powder
• 80 g Butter (small pieces)
• 25 g Egg (whole)
• 90 g Buttermilk
• 60 g Parmesan cheese
• 40 g Green onions
• 1 Egg, beaten, for Eggwash

Instructions

1. All ingredients must be cold. Sift dry ingredients into a bowl.
2. Cut butter into small pieces. Place in bowl and rub pieces with hands.
3. Add in inclusions - cheese and onions.
4. Combine eggs with buttermilk and add to dry mixture with fork.
5. Frasir - turn onto a work surface and gently fold and press, working quickly and gently.
6. Shape dough into a rectangle about 5” and wrap with plastic wrap.
7. Refrigerate and chill dough for 30 minutes. Meanwhile preheat oven to 425F (220C). Low fan oven preferred,
8. Remove dough from refrigerator and shape as desired (scones).
9. Brush egg wash on the top.
10. Bake for 10-12 min. Scones should be crunchy on the outside and soft and tender on the inside. Serve freshly baked and enjoy!

Notes:

* You can shape the dough ahead of time and chill it. Bake just before you need to serve them. Dough can also be frozen and baked from frozen.

Recommended Products:

Modern Asian Baking at Home Cookbook

Similar Recipes

Savory Garlic and Scallion Milk Bread Loaf Recipe by Kat Lieu

Recipe COPYRIGHT © respective recipe developer/author.

scallion scones, Parmesan and Green Onion Scones

snack, scones, quick breads

Asian

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About the Baker

Meet Phoebe Wan! The first time Phoebe really got into baking was during quarantine last year, in 2020, when the COVID-19 pandemic hit. Phoebe started off making a matcha crepe cake. It was when she made a fluffy loaf of shokupan (Japanese milk bread) that she really fell in love with baking. Since then she has baked every day and even attended pastry school at Northwest Culinary Academy of Vancouver in Canada for six months! She has learned so much and she hopes to continue to gain experience and maybe even open up her own bakery one day! Phoebe is a dedicated member of Subtle Asian Baking and made a generous donation to help SAB’s fundraising efforts to help #stopAsianhate

Connect with Phoebe:

• Baking Instagram

• Personal Instagram