Onion Rye Scones Recipes

SAVORY SCONES WITH ONION, CURRANTS AND CARAWAY

Steps:

• Put the butter in the freezer until solid, at least 45 minutes.
• In a large, dry skillet over medium heat, toast the caraway seeds until fragrant, about 1 minute. Transfer to a small bowl. Add the onions to the skillet and increase the heat to medium-high. Cook until they begin to turn dark brown and somewhat soft, about 5 minutes. Add the oil and a pinch of the fine sea salt; continue cooking until the onions are soft and caramelized, about 5 minutes longer. Cool completely.
• Heat the oven to 400 degrees. Line a large baking sheet with parchment paper.
• In a small bowl, whisk together the flours, baking powder, baking soda, .5 teaspoon of the fine salt and the caraway seeds. In a separate bowl, whisk together the sour cream, egg and honey.
• Remove the butter from the freezer. Using the large holes of a box grater, grate about .25 of the butter. Gently toss it into the flour mixture. Repeat with the remaining butter, adding about .25 at a time.
• Stir the wet mixture into the flour-butter mixture. Stir in the onions and currants or raisins. Stir dough until it just comes together.
• On a lightly floured surface, pat the dough into a .75-inch-thick round. Cut into eight wedges. Transfer dough to the prepared baking sheet, allowing 1 inch between each scone. Brush the tops of the scones with a little sour cream and sprinkle with sugar and flaky sea salt.
• Bake scones until the undersides are golden brown but the tops are still a bit soft, 15 to 17 minutes. Cool 10 minutes before serving. They are best served warm.

ONION RYE APPETIZERS

Steps:

• In a large bowl, combine the onions, bacon, mayonnaise and Swiss cheese. Spread about 1 teaspoon of pizza sauce on each slice of bread. Top with about 1 tablespoon of the cheese mixture. , Cover and freeze in a single layer for up to 2 months, or bake on an ungreased baking sheet at 350° for 12-14 minutes or until heated through and cheese is melted. , To use frozen appetizers: Place on an ungreased baking sheet. Bake at 350° for 14-16 minutes or until heated through and cheese is melted.

ONION-RYE SCONES

Steps:

• Preheat the oven to 350 degrees.
• Combine the first 4 (dry) ingredients in a mixing bowl and stir together. Work the margarine into the flour mixture with a pastry blender or the tines of a fork until the mixture resembles a coarse meal.
• In a small bowl, whisk the molasses together with the rice milk. Work into the flour mixture, adding enough rice milk to form a soft dough. If the dough is sticky, work in some additional flour.
• Transfer the dough to a well-floured board and knead briefly with floured hands.
• Form the dough into a ball, then roll into a round 9 inches in diameter and place on a lightly oiled baking sheet. Score the round with a knife, about halfway through the dough, into 8 equal wedges.
• For the topping, heat the oil in a small skillet. Add the onion and sauté over medium heat until lightly browned. Distribute the onion evenly over the scones, then lightly press them down with a spatula. Sprinkle with poppy seeds.
• Bake for 15 to 20 minutes, or until the tops are golden. Let cool somewhat before slicing.
• Per scone:
• Calories: 172
• Total fat: 5g
• Protein: 4g
• Fiber: 4g
• Carbohydrate: 29g
• Cholesterol: 0mg
• Sodium: 600mg