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!

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

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

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