At our house, soups with homemade bread are common dinners in the winter. We enjoy these savory scones with our soups instead of our usual sourdough bread on occasion. These scones are especially good with chowders and creamy soups, though they go well with anything.
Onion Rye Scones
1 Large Onion, Sliced
1 Tablespoon Olive Oil
3/4 Cup Rye Flour
1 ½ C Unbleached flour
2 teaspoons baking powder
3 Tablespoons Butter
2 Tablespoons Molasses
2 Eggs, Beaten
3 Tablespoons Sesame Seeds
Preheat oven to 350 degrees. Grease a baking sheet.
Saute the sliced onions in the olive oil until translucent. Set aside to cool.
Combine the flours, baking powder, and butter with a pastry cutter, knives, or your fingers until crumbly. Add the molasses and eggs, mixing well. Add the milk a little bit at a time, until a dough forms (you may not need the entire 1/4 cup). Knead the dough slightly. Form the dough into a 9″ circle. Place the circle of dough onto a greased baking sheet. Score the circle into triangles by slicing 1/4″ inch into the dough. Top the dough with the cooled onions and sprinkle with the sesame seeds.
Bake for 15 to 20 minutes until golden brown. Enjoy!
I love the idea of rye scones – rye bread is a fav. I can’t eat butter or eggs, but I think I’m ok on how to sub for them…. and today is “Sunday bake day” so its right there on my list. Thanks for sharing.
[...] 2009 Savory Scones Posted by Kathie under In the Kitchen I’m baking up savory onion rye scones over at Not Dabbling in Normal today. I’m also working on what I think will be some intriguing posts for the week ahead [...]
Sounds yummy, and like a great week-night trick to boot. Himself’s not big on rye, but it inspires me to do something similar with whole wheat flour.
Oooo… we love rye. I can SO see this with a corned beef and cabbage dinner.
[...] baking up savory onion rye scones over at Not Dabbling in Normal today. I’m also working on what I think will be some intriguing posts for the week ahead [...]